Egg, Ricotta, and Spinach Tart

Ingredients

  • 3 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
  • 1/8 teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 eggs
  • 1 (32 ounce) container whole-milk or part-skim ricotta cheese
  • 1 (6 ounce) package washed baby spinach leaves, stems removed
  • 1 small onion, minced
  • + 2 more ingredients
    • ¾ cup grated Parmesan cheese, divided
    • 6 tablespoons plain dry bread crumbs

1. Use 1/2 tablespoon of oil to rub over the bottom and 1 inch up the sides of a 10-inch springform pan. Dust the pan with the bread crumbs. Shake excess crumbs into a small bowl; add 1 tablespoon of the oil and 2 tablespoons of the Parmesan. Toss with a fork; set aside. 2. Heat the remaining 1 ...

View full recipe at SpringPad

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