Hey friend, are you ready to indulge in a dish that celebrates both taste and health? Today, I’m thrilled to share my beloved Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe that will brighten up your morning and delight your taste buds. Imagine vibrant spinach, juicy tomatoes, creamy ricotta, and fresh basil mingling with perfectly baked eggs in every bite. This recipe is not just a meal—it’s a celebration of flavors designed to bring joy and warmth to your day. Let’s dive into this culinary adventure together and make every breakfast a reason to rejoice. Absolutely delicious satisfaction.
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| Baked Eggs with Spinach, Tomatoes, Ricotta & Basil |
You'll Discover
A Recipe To Brighten Your Morning
When it comes to starting your day right, there’s nothing quite like a meal that nourishes both your body and your soul. The Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe is packed with protein, vitamins, and antioxidants that help keep you energized. Imagine the creaminess of ricotta mixing with the freshness of basil and the slight tang from the tomatoes – it’s a symphony of flavors that will leave you smiling long before your first sip of coffee.
This recipe is designed to be simple and accessible, perfect for anyone who loves to experiment in the kitchen without spending hours in front of the stove. It’s a versatile dish that you can customize with your favorite vegetables or add a sprinkle of cheese for extra indulgence. Best of all, it’s a great way to enjoy a nutrient-packed meal that’s both satisfying and delicious.
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Why You’ll Love This Recipe
What makes this recipe so special? It’s all about the blend of flavors and the joy of simplicity. The creamy ricotta offers a subtle richness that perfectly balances the bright, fresh flavors of spinach and tomatoes. Meanwhile, the basil brings a fragrant, herbaceous note that makes every bite memorable. Plus, baking the eggs in this flavorful mix creates a comforting, warm dish that feels like a hug in a bowl.
I believe that great food brings people together, and this dish is no exception. It’s a conversation starter at breakfast gatherings, a delightful treat on a lazy weekend morning, and an excellent way to introduce friends to healthy eating without compromising on taste.
Ingredients Of Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
To make the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe, gather these ingredients:
Spinach: 4 cups of fresh baby spinach (roughly 120 grams)
Cherry Tomatoes: 1 pint (about 2 cups) of cherry tomatoes, halved
Ricotta Cheese: 1/2 cup (125 grams) of whole milk ricotta cheese
Fresh Basil: 1/4 cup (15 grams) of basil leaves, roughly chopped (plus extra for garnish)
Eggs: 8 large eggs (2 eggs per serving)
Olive Oil: 2 tablespoons, plus extra for drizzling
Garlic (Optional): 1 clove, minced (if you love garlic’s robust flavor)
Salt and Pepper: 1/2 teaspoon of salt and 1/4 teaspoon of black pepper (adjust to taste)
Red Pepper Flakes (Optional): A pinch, for a little extra kick
Lemon Juice (Optional): 1 teaspoon, freshly squeezed for brightness
Using precise measurements ensures that every component of your dish comes together harmoniously, delivering a balanced blend of creaminess, tang, and freshness in every bite.
Step-by-Step Cooking Instructions
Let’s walk through the process together. I promise you, it’s as easy as it is delightful!
Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This step is crucial as it helps your dish cook evenly and gives it that perfect golden finish on top.
Prepare the Veggies:
Lightly drizzle 1 tablespoon of olive oil into a medium-sized, oven-safe baking dish (about 9×9 inches). Place 4 cups of fresh baby spinach in the dish, spreading it out evenly. Add the 2 cups of halved cherry tomatoes over the spinach. If you’re a garlic lover, sprinkle the minced garlic over the vegetables to enhance the flavor profile.
Incorporate the Ricotta and Basil:
Spoon dollops of the 1/2 cup ricotta cheese evenly over the spinach and tomatoes. Then, gently scatter the 1/4 cup of chopped basil across the dish. This step is the heart of the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe – the fresh basil provides an aromatic lift that ties all the flavors together beautifully.
Crack the Eggs:
Create small wells in the vegetable and ricotta mixture, and carefully crack 8 large eggs into these wells (aiming for two eggs per serving). If you’re a fan of a runny yolk, take care not to break them while cracking.
Season the Dish:
Drizzle the remaining 1 tablespoon of olive oil over the eggs. Season the dish with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if you enjoy a bit of heat. For an extra burst of flavor, add 1 teaspoon of freshly squeezed lemon juice.
Bake to Perfection:
Place the dish in your preheated oven and bake for 12-15 minutes. Keep a close watch as the egg whites should be set while the yolks remain slightly runny. The baking time can be adjusted slightly if you prefer firmer yolks.
Garnish and Serve:
Once your dish is perfectly baked, remove it from the oven. Let it cool for a minute, then garnish with a few extra fresh basil leaves for a vibrant, restaurant-quality finish. Serve immediately, and enjoy the burst of flavors in every bite!
Tips For The Perfect Dish
Here are a few friendly tips to ensure your Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe turns out perfectly every time:
1) Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini for extra color and nutrition.
2) Make It a Meal: Serve with a slice of whole-grain toast or a side of mixed greens for a well-rounded meal.
3) Batch Cooking: If you’re cooking for a family or meal prepping for the week, consider doubling the recipe. It stores well and reheats nicely in the microwave.
4) Presentation Matters: Garnish with extra basil or a sprinkle of freshly grated Parmesan cheese for that restaurant-quality finish.
Nutrition Facts
Serves: 4
Calories Per Serving: 210
| % Daily Value | Nutrient | Amount |
|---|---|---|
| 12% | Total Fat | 9.5g |
| 38% | Cholesterol | 114mg |
| 17% | Sodium | 396mg |
| 6% | Total Carbohydrate | 18g |
| 18% | Dietary Fiber | 4.3g |
| — | Sugars | 5.8g |
| 22% | Protein | 11.1g |
| 19% | Vitamin A | 170µg |
| 20% | Vitamin C | 18mg |
| 10% | Iron | 1.8mg |
| 9% | Potassium | 315mg |
| 24% | Calcium | 240mg |
Final Thoughts
In conclusion, this Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe is truly a delightful treat that brings a burst of flavor to your table and a smile to your face. Imagine gathering your loved ones, sharing hearty laughs, and enjoying a meal that nourishes both body and soul. The simple, fresh ingredients blend perfectly to create a dish that feels like a warm embrace. So, try this recipe, experiment with your favorite touches, and make every morning special. I’m thrilled to share this with you, my friend – happy cooking and joyful eating! Savor every wonderful moment always.
FAQs About Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
1. What is the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe?
A: This recipe features eggs baked with fresh spinach, juicy tomatoes, creamy ricotta cheese, and fragrant basil, creating a nutritious and flavorful meal perfect for breakfast, brunch, or even dinner.
2. Can I use frozen spinach in the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe?
A: Yes, you can use frozen spinach—just be sure to thaw and squeeze out the excess water before adding it to the dish for the best texture and flavor.
3. How long does it take to make the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe?
A: From start to finish, this baked egg dish typically takes about 25–30 minutes, making it a quick and healthy meal option.
4. Is the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe vegetarian?
A: Yes, this recipe is vegetarian-friendly and packed with protein, fiber, and essential nutrients from the eggs and vegetables.
5. Can I make the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe ahead of time?
A: You can prep the vegetable and cheese mixture ahead of time, but for the best taste and texture, it's recommended to bake the eggs just before serving.
6. What kind of tomatoes work best in the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe?
A: Cherry or grape tomatoes are ideal due to their sweetness and low moisture, but you can also use chopped Roma or vine tomatoes.
7. Can I add other ingredients to the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe?
A: Absolutely! Feel free to customize with mushrooms, onions, or even a sprinkle of chili flakes if you like a little heat.
8. How do I know when the eggs are fully baked in this recipe?
A: The eggs are done when the whites are set but the yolks are still slightly runny—usually after about 12–15 minutes in a preheated oven at 375°F (190°C).
9. Is the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe suitable for a keto or low-carb diet?
A: Yes, it's low in carbs and high in protein and healthy fats, making it a great choice for keto or low-carb diets.
10. What can I serve with the Baked Eggs with Spinach, Tomatoes, Ricotta & Basil recipe?
A: It pairs beautifully with crusty bread, a side salad, or roasted potatoes for a hearty and satisfying meal.
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