I am always looking for ways to incorporate veggies into my menu. Anyone who knows me, knows I am not exactly the healthiest eater. But if when I do make an effort to cook, I try my best to look for the healthy options, both for me and my children.
My oven-baked creamed spinach enriched with ricotta and eggs is a delicious way to get in some important nutrition. With a piece of toast or cornbread, creamed spinach is just the thing for a fulfilling breakfast, warm, delightful lunch or satisfying dinner. There is something comforting and visually pleasing about this rich, vivid green creamy meal that comes together in seconds. Also, it’s the perfect way to trick your kids! Although, my little ones seem to be smarter as they still refuse to eat it, all my friends’ kids gobble creamed spinach down in no time.
Oven-Baked Creamed Spinach
– 2 boxes of fresh or frozen spinach
– 3 yellow onions, diced
– 2 bags mozzarella
– 1 pack GALBANI Whole Milk Ricotta Fresca
– 5 eggs
– Salt and pepper (to taste)
In an oven-safe pan, over medium heat, melt the butter. Add onion and sauté for about 3-4 minutes. Stir in spinach, toss and let wilt (if frozen, cook spinach until broken up and tender). Add mozzarella and ricotta and stir until melted and creamy. Season with salt and pepper. Remove from heat. Carefully crack 5 eggs into creamed spinach (leaving some space between eggs) and transfer to preheated oven. Bake at 375 F for 8-10 minutes or until eggs have set.
Tip: For a full, enjoyable taste, this oven-baked creamed spinach dish should be eaten hot, right out of the oven.
Have you read my recipe for Marinated Tomatoes with Parsley? Combined with creamed spinach it is the perfect autumn meal!