2 cups Baby Spinach
½ cup Flat Leafed Parsley chopped roughly
1/4 cup Mint roughly chopped
2 cups Borello Italian style Ricotta
600 mls whipping cream
Salt & pepper
½ cup grated cheddar
Dash Wellyboot olive oil
Preheat your oven to 180 degrees. Place the ricotta in a strainer and drain for 10 minutes. Wash and dry your spinach leaves. In a roasting dish lay spinach on the bottom of the dish. Drizzle with olive oil and cover with glad bake and al foil and steam for 10minutes or just till spinach wilts.
In a large bowl combine together eggs, parsley, mint, and cheeses. Season with salt and pepper and pour this into the baking dish. Give the pan a shake so the egg distributes evenly. Place back into the oven and bake until set approx. 40 –50 minutes.
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