Need an appetizer that’s a crowd pleaser? Look no further than this recipe. Serve it warm with whole-grain crackers.
Recipe Copyright © 2019 Eggland’s Best.
Calories70 Per Serving
Protein7g Per Serving
Fiber1g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||1 g|
|Added Sugars||0 g|
1 lean meat
1 1/2 cups low-fat ricotta cheese
6 large eggs
1 tablespoon minced onion
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard (or)OR
1 teaspoon Dijon mustard (lowest sodium available)
1/4 teaspoon ground nutmeg
10 ounces frozen chopped spinach, cooked, drained and squeezed dry
1 teaspoon minced pimiento, drained
Preheat the oven to 350°F. Lightly spray a 2-quart casserole or baking dish with cooking spray.
In a medium bowl, beat together the ricotta cheese, eggs, onion, flour, salt, dry mustard and nutmeg.
Place the spinach in the casserole dish, spreading to cover the bottom. Pour the ricotta mixture over the spinach.
Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven. Let cool before slicing. Just before serving, garnish with the pimiento.