Vegetable & Ricotta Casserole

← Back to Recipes
Favorite

Vegetable & Ricotta Casserole

Category:
Preparation Time: 10 Minutes
Cook Time: 30-35 Minutes
Yield: 2 Mini Casseroles (Personal Ramekin size)
  • Ingredients
  • Directions
  • Qualities
  • Tips
  • Nutrition
  • Recipe Benefits

Ingredients

  • 3 raw eggs
  • 2 tablespoons ricotta cheese, whole milk
  • 1/4 cup raw spinach, chopped
  • 2 tablespoons raw mushrooms, chopped (or one mushroom sliced/chopped)
  • 1 tablespoon tomatoes, chopped
  • 1/4 teaspoon of salt, pepper, garlic powder, and onion powder

Directions

  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk eggs to combine yolk and white.
  3. Add remaining ingredients.
  4. Season with salt, pepper, garlic powder, and onion powder.
  5. Grease a ramekin or oven-safe dish with nonstick cooking spray.
  6. Pour mixture filling 3/4 of the ramekin.
  7. Bake for 35–40 minutes until firm and golden brown.
  8. Allow to cool slightly before serving or removing from mold.

Qualities

  • Texture: Soft
  • Rating for Scent: 5/10
  • Spice Level: 0/10

Tips

  • This recipe can be stored in an airtight storage container and placed in the refrigerator or freezer for future use.
  • Other vegetables can be used in this recipe such as peppers, carrots, onions, garlic, or asparagus.
  • Proteins can be added to this recipe such as bacon, tofu, or ground beef.
  • Other cheeses can be used such as cheddar, mozzarella, or parmesan cheese.
  • Raw egg whites can be used in this recipe as well.

Nutrition

Nutrition Content for 1 Burrito
  • Calories: 137 kcal
  • Fat: 9.2 g
  • Protein: 11.5 g
  • Carbohydrates: 1.8 g
  • Fiber: 0.2 g
  • Added Sugar: 0 g

Recipe Benefits

  • Can be made dairy and gluten free

Scroll to Top