Ricotta and spinach souffle'

What do you need:

1 egg
100 gr of ricotta cheese
10 gr of parmesan cheese
Frozen spinach
1 pinch of nutmeg

Time:

35 minutes

Preparation:

Put the frozen spinach in a pan with 1/2 glass of water, cover with a lid and let it cook for 10-15 minutes.

In the mean time prepare 100 gr ricotta, beat 1 egg and add 1 tablespoon (10 gr of greated parmesan cheese) and a pinch of nutmeg and pepper if you like. Mix it all together, when the spinach are cooked let it cool down, then add the into the ricotta mix.

Mix it all together and then add the compost in a terrine. You can spray a bit of olive oil spray into the terrine before adding the compost.

Then cook into the over for 20 minutes.

Enjoy!

~200 kcal and 22 gr of protein per portion.
Suitable for vegetarian and gluten intolerant

Try to use ricotta cheese instead of double cream, it will give your dishes a boost of protein and healthy fat.