Low Carb Spinach and Ricotta Bake

Step 1

drizzle extra virgin olive oil into a shallow pan or wok.

Step 2

add spinach, garlic, crumbed stock cube, nutmeg and paprika and a generous sprinkle of black pepper.

Step 3

stir and cook until dry and just beginning to crackle; taste, adjust seasoning if required (but don't add salt at this stage), and set aside to cool.

Step 4

pre-heat oven to 180ºC fan (200ºC static).

Step 5

whisk eggs until tripled in volume.

Step 6

add ricotta (discard any visible liquid) and whisk again.

Step 7

incorporate cream and whisk once more.

Step 8

add ¼ tsp salt, a sprinkle of black pepper, the cooled spinach, 50g Parmesan and the cubed mozzarella.

Step 9

stir everything and pour into your buttered oven dish.

Step 10

level it out with the back of a spoon and sprinkle the remaining Parmesan all over the top.

Step 11

bake for 30 mins then raise the oven temperature to 200ºC fan (220º static) and bake for a further 3-5 mins until nicely caramelised.

Step 12

serve immediately.