Name: Spinach Ricotta Breakfast Bake
Ingredients: 2 teaspoons olive oil; 2 garlic cloves, minced; 6 cups baby spinach; ¼ teaspoon ground nutmeg; ½ cup oats; 16 ounces skim milk ricotta cheese; 2 eggs, lightly beaten; ½ teaspoon ground black pepper; 3 tablespoons grated Parmesan cheese, divided

Description

Power pack breakfast with oats and dairy in this savory Spinach Ricotta Breakfast Bake using ground up oats! Eat warm or cold, cut into on-the-go squares.

Ingredients

Scale

2 teaspoons olive oil
2 garlic cloves, minced
6 cups baby spinach
¼ teaspoon ground nutmeg
½ cup oats
16 ounces skim milk ricotta cheese
2 eggs, lightly beaten
½ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add in spinach and nutmeg; sauté for about 5 minutes until spinach is wilted, stirring frequently. Remove from heat, cool slightly.
Using a blender or food processor, pulse oats until they become a fine powder. In a large bowl, mix together cooked spinach, grounded oats, ricotta, eggs, black pepper and 2 tablespoons Parmesan cheese. Pour into an 8-inch square baking pan coated with cooking spray.
Cook for 25 minutes. Sprinkle with remaining 1 tablespoon Parmesan and cook another 5 minutes or until set. Remove from oven and cool slightly before serving.