Sun-Dried Tomato, Spinach & Ricotta Bakes

Name: Sun-Dried Tomato, Spinach & Ricotta Bakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 250 gram spinach, frozen, boiled in unsalted water; 4 whole eggs (lightly beaten); 125 gram fat-free sun dried tomatoes (chopped); 4 garlic, raw (minced); 375 gram cheese, ricotta, whole milk; 1/4 cup basil, fresh (chopped); 2 tsp psyllium husk powder; 1 tsp nutmeg; 1 serving iodised sea salt & black pepper (to taste); 1/2 cup grated mozzarella cheese (divided); 1 tbsp gluten free breadcrumbs

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4 servings

5 min

20 min

25 min

Sun-Dried Tomato, Spinach & Ricotta Bakes

Ingredients

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