Individual Ricotta and Egg Casseroles with Spinach and Tomato

Name: Individual Ricotta and Egg Casseroles with Spinach and Tomato
Ingredients: 1 onion, chopped fine; 2 tablespoons olive oil; 1/2 teaspoon salt; 4 garlic cloves, minced; 12 ounces (1 1/2 cups) whole-milk ricotta cheese; 10 ounces frozen chopped spinach, thawed and squeezed dry; 4 ounces fontina cheese, shredded (1 cup); 4 large eggs, lightly beaten; 1/4 teaspoon pepper; 2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry

Individual Ricotta and Egg Casseroles with Spinach and Tomato was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/individual-ricotta-and-egg-casseroles-with-spinach-and-tomato-recipe-14186.aspx?CCAID=cknwrdne04528bd" target="_blank">www.cooking.com.</a>

"Removing the excess moisture from the spinach is important here. We found that 7-ounce ramekins worked perfectly here, but 6-ounce or 8-ounce ramekins will also work. Be sure to fill the ramekins evenly so that they will all cook at the same rate...."

INGREDIENTS

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1 onion, chopped fine

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2 tablespoons olive oil

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1/2 teaspoon salt

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4 garlic cloves, minced

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12 ounces (1 1/2 cups) whole-milk ricotta cheese

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10 ounces frozen chopped spinach, thawed and squeezed dry

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4 ounces fontina cheese, shredded (1 cup)

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4 large eggs, lightly beaten

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1/4 teaspoon pepper

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2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry

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