Keto Spinach And Tomato Bake Recipe
Italian cuisine · 400 calories
About this recipe
A delicious and low-carb casserole featuring spinach, tomatoes, and a creamy cheese mixture, perfect for a satisfying keto-friendly dinner.
Ingredients
- 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
- NaN Unsweetened Almond Beverage
- 500 G Marco Alimentari Italian Ricotta Cheese
- - Dolls House Miniature Handmade Parmesan Cheese Wheel
- 1 Piece Red Bell Pepper, 1pcs | Gopuff
- NaN Old India Blanched Ground Almond Flour
- 395G D'Aucy Chopped Spinach
- 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Thaw 2 cups of frozen spinach in the microwave and squeeze out all excess water.
- 3. In a large mixing bowl, beat 4 eggs with 1 cup of unsweetened almond milk, 1 cup of ricotta cheese, and 1 cup of almond flour until well combined.
- 4. Add the drained spinach to the mixture and stir thoroughly.
- 5. Lightly grease a 13 x 9-inch casserole dish with cooking spray and layer the bottom with slices from 1 large tomato.
- 6. Spread the spinach mixture evenly over the tomato layer.
- 7. Sprinkle 1/2 cup of grated Parmesan cheese over the top.
- 8. Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.
- 9. Let the casserole cool for a few minutes before serving.