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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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May use broccoli, in place of spinach Use muffin tin, 1/3 cup in each Ingredients:
10 ounce spinach |
1 small onion, chopped |
1 cup mushrooms |
1/4 teaspoon nutmeg |
3 eggs, slightly beaten |
2 cups ricotta cheese |
1/4 cup parmesan cheese |
1 cup cream, fat free |
1/4 pound ham |
Directions:
1. Cook spinach according to package directions and drain well. Put in large bowl. Saute onion, and mushrooms, and add to spinach with salt, black pepper, ham and nutmeg. In large bowl, mix thoroughly eggs, cheeses, and light cream. Stir into spinach mixture and measure into muffin tin sprayed with Pam. Bake until custard is set when tested with knife. Bake at 350 degrees for 30 minutes, or until done.
2. Tip: use 1/3 measuring cup, makes 12 muffins. Can be frozen and microwaved for breakfast on the go.
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