Ricotta and Egg Casseroles with Spinach and Tomato

Ricotta and Egg Casseroles with Spinach and Tomato

1 onion, chopped fine

2 tablespoons olive oil

½ teaspoon salt

4 garlic cloves, minced

1 ½ cups ricotta cheese

2 cups chopped steamed spinach, squeezed dry

1 cup fontina cheese, shredded

4 large eggs, lightly beaten

¼ teaspoon pepper

2 plum tomatoes, sliced 1/8 inch thick and patted dry

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.

3. Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes.

4. Stir in garlic and cook until fragrant, about 30 seconds.

5. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.

6. Divide mixture evenly among prepared ramekins and place tomatoes over top.

7. Bake until filling is set, about 25 minutes. Let cool slightly before serving.