Ham, Ricotta and Spinach Casserole

Name: Ham, Ricotta and Spinach Casserole
Yield: 1 serving
Ingredients: 12 large eggs; ¼ cup heavy whipping cream; 1 cup ricotta cheese; ½ small yellow onion; ¼ teaspoon salt; ½ tablespoon garlic and herb seasoning; 9 ounce box frozen spinach; 1 pound diced ham

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Ham, Ricotta and Spinach Casserole

Iris Warren

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This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice comes out to be 151.8 Calories, 9.09g Fats, 1.35 g Net Carbs, and 15.1g Protein.

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Ingredients

12 large eggs
¼ cup heavy whipping cream
1 cup ricotta cheese
½ small yellow onion
¼ teaspoon salt
½ tablespoon garlic and herb seasoning
9 ounce box frozen spinach water squeezed out
1 pound diced ham

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Instructions

Preheat oven to 350°F, and start by chopping half a yellow onion.
Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.
In another bowl, whisk together the rest of the eggs.
Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs together, almost like a crust.
Stir in the salt and garlic and herb seasoning until fully mixed in.
When done, fold in the spinach and diced ham.
Spray a 9x13 casserole dish with cooking spray and pour the batter into the dish.
Bake for 30-35 minutes at 350°F or until the top looks fully cooked.