| 6 (ea. 1.76 oz) | Egg, large | |
| 2 tbsp | Cream, fluid, light whipping, 30% fat | |
| ½ cup | Ricotta, cheese, whole milk | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 tsp | Parsley, dried | |
| 2 tbsp | Onions, white or yellow, raw, chopped | |
| ½ lb | Ham, cooked, 4% fat | |
| 4 cups | Spinach, raw | |
| 29.11 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.90 oz (calculated)Notes: 1 piece of casserole, 1 egg worth
- Temperature: 350 °F
- Whisk together the eggs, cream, ricotta, salt and parsley until well combined.
- Add the chopped onions, diced ham and spinach. You can also thaw frozen spinach, but be sure to squeeze out excess water.
- Add everything to a baking dish, which you sprayed with cooking spray. Alternatively, use a silicone dish.
- For 12 servings, you can use a 9 by 13 inch casserole.
- Bake for about 30 minutes or until the egg has fully set.
- Cut into rectangles and enjoy.
- You can store the baked casserole for up to 5 days in the fridge. Enjoy cold or reheat in the microwave.
Meal Prep Tip
- Calorie count168 kcal
- % of calories by macros
Fat 56.5 % 95 kcal 10.5 g Net Carbs 4.8 % 8 kcal 1.9 g Dietary Fiber 0.6 % 1 kcal 0.5 g Protein 38.1 % 64 kcal 15.8 g - Approx. WW SmartPoints™2.7
- Cholesterol 218.2 mg
- Sodium 614.5 mg
- Fat 10.5 g
- Saturated Fat 4.6 g
- Trans Fat 0 g
- Carbohydrates 2.4 g
- Dietary Fiber 0.5 g
- Total Sugars 0.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 15.8 g
- Calcium 98.2 mg
- Iron 1.7 mg
- Magnesium 32 mg
- Potassium 400.1 mg
- Zinc 1.6 mg
- Vitamin A (Retinol Equivalents) 214.2 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 6 mg
- Folate 65.8 mcg
- Folic Acid 0 mcg