Successful eating on any nutrition plan is largely dependent on preparation. Meal preparation, if we’re being specific.
Cooking a breakfast casserole at the start of the week can defuse a lot of hazards that pop up during the week. Running late one morning? Breakfast is ready to reheat and eat! Need something portable that you can reheat at the office? See the above statement!
This Ham, Ricotta and Spinach Casserole is a delicious solution to the breakfast dilemma. For most people, 2 servings is a better idea, providing just over 300 calories. For athletes, those 2 servings will provide about 30 grams of protein. Gains!
Here’s the nutritional breakdown: Each slice (the recipe makes 15) has 151.8 calories, 9.09 grams of fat, 1.76 grams of carbohydrates, .41 grams of fiber and 15.1 grams of protein.
Here’s the ingredient list:
- 12 large eggs
- ¼ cup heavy whipping cream
- 1 cup ricotta cheese
- ½ small yellow onion
- ¼ teaspoon salt
- ½ tablespoon Garlic and Herb seasoning (a combination of garlic powder, oregano, basil and tarragon works well, too.)
- 9 ounce box frozen spinach, water squeezed out
- 1 pound diced ham
And here’s how to get it done:
- Preheat oven to 350°F, and start by chopping half a yellow onion.
- Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.
- In another bowl, whisk together the rest of the eggs.
- Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs together, almost like a crust.
- Stir in the salt and garlic and herb seasoning until fully mixed in.
- When done, fold in the spinach and diced ham.
- Spray a 9×13 casserole dish with cooking spray and pour the batter into the dish.
- Bake for 30-35 minutes at 350°F or until the top looks fully cooked.
Source – http://www.ruled.me