Keto Ricotta and Spinach Casserole

The frozen spinach cheese casserole is great for dinner and breakfast. The dish meets the requirements of a ketogenic diet and is suitable for a vegetarian menu.

Ingredients

• 600 gr frozen spinach
• 1 PC. clove of garlic
• 20 ml extra virgin olive oil
• 2 pcs. chicken eggs
• 250 g ricotta
• 50 ml heavy cream 30%
• 80 gr grated parmesan
• 100 gr mozzarella
• 1 PC. organic bouillon cube
• 12 pinches ground black pepper
• 12 pinches of paprika
• 12 pinches Himalayan pink salt
• 12 pinches nutmeg

Directions

1. Preheat oven to 180 C.
2. Beat the eggs well until they add bulk.
3. Add ricotta and beat again.
4. Add cream and whisk again.
5. Add salt, pepper, spinach from a skillet, half parmesan and chopped mozzarella.
6. Toss the casserole base and pour into an oiled baking dish (20 x 30 cm or similar).
7. Sprinkle the remaining Parmesan on top.
8. Bake for 30 minutes, then raise the oven temperature to 200C and bake another 5-10 minutes until the top is golden brown.