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Individual Ricotta and Egg Casseroles with Spinach and Tomato

Source: America's Test Kitchen
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 6
Removing the excess moisture from the spinach is important here. We found that 7-ounce ramekins worked perfectly here, but 6-ounce or 8-ounce ramekins will also work. Be sure to fill the ramekins evenly so that they will all cook at the same rate.
1 onion, chopped fine
2 tablespoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
12 ounces (1 1/2 cups) whole-milk ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces fontina cheese, shredded (1 cup)
4 large eggs, lightly beaten
1/4 teaspoon pepper
2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry
Individual Ricotta and Egg Casseroles with Spinach and Tomato Recipe at
Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.

Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.

Divide mixture evenly among prepared ramekins and shingle tomatoes over top. Bake until filling is set, about 25 minutes. Let cool slightly before serving.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 09/20/2013
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Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Monica Reviewed: 11/04/2013
Very good--with one reservation
This was easy and made a lovely Brunch, but the garlic overwhelmed the other flavors. Next time, I will half the amount or leave it out all entirely. Eggcellent starting point for a little experimenting.
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