Layered Spinach and Ricotta Cheese bake-SBD style

READY IN: 1hr
Recipe by Karyl Lee

This is a phase 1 breakfast recipe created Iron Chef style in response to a challenge.

Top Review by carole in orlando

Oh my! What a nice way to wake up! My husband and I had the recipe for breakfast and it was delicious. I used fresh tomato slices on the top instead of canned, because that was what I had. The flavors were so good together. Be sure and drain the spinach mixture well, and I let it sit about 10 minutes before cutting it. Thanks, Karyl Lee Carole in Orlando

Ingredients Nutrition

Directions

  1. Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
  2. Add the fresh spinach and cook until the spinach wilts.
  3. Drain well.
  4. In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
  5. Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
  6. Stir in 1 Tbsp each of basil and dill.
  7. Season with salt and pepper to taste.
  8. Spread this over the spinach layer.
  9. Drain the chopped tomatoes and spread over the cheese layer.
  10. Garnish with a sprinkle of shredded cheese.
  11. Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.

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