Layered Spinach and Ricotta Cheese bake-SBD style |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a phase 1 breakfast recipe created Iron Chef style in response to a challenge. Ingredients:
3 ounces fresh spinach |
4 slices thin canadian bacon |
2 cloves garlic |
1 small red onion |
2 tablespoons olive oil |
1 cup part-skim ricotta cheese |
1/2 cup shredded low-fat cheddar cheese |
2 tablespoons water |
1 tablespoon dried basil |
1 tablespoon dried dill |
1 (15 ounce) can diced tomatoes (well drained) |
salt and pepper |
extra cheese (to garnish) (optional) |
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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