Low Carb Spinach and Ricotta Bake
Servings: 4
Simple ingredients for a simple bake that is healthy and low in carbs but tastes amazing.
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Ingredients
- 600 g frozen spinach
- 1 garlic clove minced
- ¼ fine himalayan pink salt
- 20 g extra virgin olive oil
- ½ tsp grated nutmeg
- ½ tsp paprika powder
- 2 sprinkles freshly ground black pepper
- 1 beef stock cube
- 2 large eggs
- 250 g ricotta
- 100 g mozzarella dry block
- 50 g double cream
- 75 g freshly grated Parmigiano Reggiano - Grana Padano has a less intense flavour, so you'll need more, maybe 100g
Instructions
- drizzle extra virgin olive oil into a shallow pan or wok.
- add spinach, garlic, crumbed stock cube, nutmeg and paprika and a generous sprinkle of black pepper.
- stir and cook until dry and just beginning to crackle; taste, adjust seasoning if required (but don't add salt at this stage), and set aside to cool.
- pre-heat oven to 180ºC fan (200ºC static).
- whisk eggs until tripled in volume.
- add ricotta (discard any visible liquid) and whisk again.
- incorporate cream and whisk once more.
- add ¼ tsp salt, a sprinkle of black pepper, the cooled spinach, 50g Parmesan and the cubed mozzarella.
- stir everything and pour into your buttered oven dish.
- level it out with the back of a spoon and sprinkle the remaining Parmesan all over the top.
- bake for 30 mins then raise the oven temperature to 200ºC fan (220º static) and bake for a further 3-5 mins until nicely caramelised.
- serve immediately.
Notes
Weigh ingredients accurately using Metric Kitchen Scales
Nutrition
Serving: 1 | Calories: 329kcal | Carbohydrates: 2.5g | Protein: 16.5g | Fat: 28g
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