I lose weight eating this Spinach Ricotta Egg Bake carb

Ingredients

• 6 large Large Eggs (room temperature)
• 1 cup Milk (whole or 2% milk; can use unsweetened almond milk for dairy‑free)
• 4 slices Bacon (thick‑cut, cooked crisp and crumbled)
• 2 cups Fresh Spinach (packed, washed and roughly chopped)
• ½ cup Scallions (white and green parts, thinly sliced)
• 1 cup Shredded Cheddar Cheese (sharp, grated)
• ½ cup Grated Parmesan Cheese (freshly grated)
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 375°F

2. Cook Bacon

   In a skillet over medium heat, cook the bacon slices until crisp, about 5 minutes. Transfer to a paper‑towel‑lined plate and crumble once cooled.

   Time: PT5M

3. Sauté Spinach and Scallions

   Using the same skillet (remove excess bacon fat, leaving about 1 tablespoon), add the sliced scallions and sauté for 1 minute. Add the spinach and cook, stirring, until wilted, about 2‑3 minutes. Remove from heat.

   Time: PT3M

4. Whisk Eggs and Milk

   In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.

   Time: PT5M

5. Combine All Ingredients

   Stir the crumbled bacon, sautéed spinach and scallions, shredded cheddar, and grated parmesan into the egg mixture until evenly distributed.

   Time: PT3M

6. Transfer to Baking Dish

   Lightly grease the baking dish with a little oil or butter. Pour the batter in, spreading it out evenly with a spatula.

   Time: PT2M

7. Bake

   Place the dish in the preheated oven and bake for 25 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

   Time: PT25M

   Temperature: 375°F

8. Rest and Serve

   Remove the bake from the oven and let it rest for 5 minutes before slicing. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

2g