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Ingredients
1 tsp margarine
1 cup thawed and well-drained frozen chopped spinach
½ cup part-skim ricotta cheese
1tbsp grated Parmesan cheese, divided
¼ tsp salt
1/8 tsp each pepper and ground nutmeg
2 eggs
2 tsp half-and-half (blend of milk and cream)
Method
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Preheat oven on 350oF.
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In a 9-inch nonstick skillet melt
margarine; add spinach and cook over high heat, stirring frequently,
until spinach is heated through, 2 to 3 minutes.
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Transfer to medium mixing bowl; add
ricotta cheese, 2 teaspoons Parmesan cheese, the salt, pepper, and
nutmeg and mix well.
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Spray two 10-ounce custard cups with
nonstick cooking spray, spoon half of the spinach mixture into each
cup.
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Using the back of the spoon, make an
indentation in centre of each portion.
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Being careful not to break yolk, break
one egg into as more dish, then slide into 1 indentation; repeat with
remaining egg.
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Pour 1 teaspoon half-add-half over each
egg and then sprinkle each with remaining ½ teaspoon Parmesan cheese.
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Bake until eggs are set, 8 to 10 minutes.
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Makes 2 servings.
Note: Use your microwave oven to thaw
frozen vegetables in minutes, or plan ahead and let them thaw in your
refrigerator overnight or while you are at the office.
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