Baked Eggs in Ricotta Parmesan Creamed Spinach
Indulge in a sophisticated, protein-rich breakfast with this one-skillet dish. Earthy baby spinach is sautéed with aromatic garlic and folded into a rich, velvety blend of creamy ricotta and salty parmesan. Eggs are nestled into the mixture and baked until the whites are set and the yolks remain luscious and jammy. This Mediterranean-inspired meal is perfect for brunch or a nutritious weekday morning, pairing beautifully with crusty sourdough bread.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean Fusion
- Diet: Vegetarian
Ingredients
16 oz fresh baby spinach, washed and dried
1 cup whole milk ricotta
0.5 cup parmesan cheese, freshly grated
4 to 6 large eggs
3 cloves garlic, minced
0.25 tsp nutmeg
1 tbsp olive oil
Sea salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe cast iron skillet over medium heat.
Sauté the minced garlic until fragrant.
Add the baby spinach in handfuls, allowing each batch to wilt before adding more.
Drain any excess liquid from the skillet if necessary.
Stir in the ricotta, parmesan, nutmeg, salt, and pepper until well combined.
Create 4 to 6 wells in the spinach mixture using the back of a spoon.
Crack one egg carefully into each well.
Bake in the preheated oven for 10 to 12 minutes, or until the egg whites are set but yolks are still soft.
Remove from the oven and serve immediately.
Notes
Ensure the spinach is well-drained before adding the cheese to prevent a watery consistency. You can add red pepper flakes for a touch of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 220mg