I made an excellent turkey lasagna, and had a lot of leftover ricotta cheese. Clearly I couldn't let good ricotta cheese go to waste, so I created this dish. It was great with a salad of mixed greens
(with a Dijon vinaigrette) and a glass of wine for dinner, but even better for
breakfast over the next few days, sliced and reheated in the microwave, with a
piece of whole wheat toast.
spinach and ricotta “soufflé”
serves 4 for dinner
4 large eggs
1 tsp salt
½ tsp pepper
1 T olive oil
10 oz fresh baby spinach
2 c ricotta cheese
1 bunch green onions, chopped
1 c shredded sharp cheddar cheese
3 T chopped fresh dill
Preheat oven to 350. Butter an 8-inch soufflé dish.
Warm the olive oil over medium heat in a large sauté pan. Cook the spinach until wilted, then chop and cool completely. Squeeze out excess moisture.
In a large bowl, beat the eggs, salt and pepper until blended. Mix in the spinach, then add the remaining ingredients, and stir until blended.
Pour the mixture into the soufflé dish and smooth the top. Bake, uncovered, for one hour, or until the center is firm.
spinach and ricotta “soufflé”
serves 4 for dinner
4 large eggs
1 tsp salt
½ tsp pepper
1 T olive oil
10 oz fresh baby spinach
2 c ricotta cheese
1 bunch green onions, chopped
1 c shredded sharp cheddar cheese
3 T chopped fresh dill
Preheat oven to 350. Butter an 8-inch soufflé dish.
Warm the olive oil over medium heat in a large sauté pan. Cook the spinach until wilted, then chop and cool completely. Squeeze out excess moisture.
In a large bowl, beat the eggs, salt and pepper until blended. Mix in the spinach, then add the remaining ingredients, and stir until blended.
Pour the mixture into the soufflé dish and smooth the top. Bake, uncovered, for one hour, or until the center is firm.
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