Name: Ricotta and Vegetable Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbs olive oil; 1/2 bunch spinach roughly chopped; 1/2 sweet potato chopped medium peeled; 1/4 pumpkin chopped peeled extra large; 6 shallots chopped; 2 garlic cloves crushed; 1 pinch ground nutmeg; 4 eggs; 260 g fresh ricotta; 1 cup milk

by Raison Last updated on 07/17/2019

A lovely dish for lunch or dinner accompanied with a salad. Also great for those times you need to take a plate. - Raison

Ingredients

1 tbs olive oil
1/2 bunch spinach roughly chopped
1/2 sweet potato chopped medium peeled
1/4 pumpkin chopped peeled extra large
6 shallots chopped
2 garlic cloves crushed
1 pinch ground nutmeg
4 eggs
260 g fresh ricotta
1 cup milk

Method

Step 1

Heat oil in a frypan.
Step 2

Add shallots and garlic and saute gently over medium heat for about 1-2 minutes.
Step 3

Add sweet potato and pumpkin and cook gently for 5 minutes.
Step 4

Add spinach to pan and continue to cook until spinach is wilted and sweet potato and pumpkin are tender.
Step 5

Stir in nutmeg and set aside to cool slightly.
Step 6

In a large bowl, mix ricotta cheese, eggs and milk until well combined.
Step 7

Place vegetable mixture in a lightly greased casserole dish.
Step 8

Pour cheese, egg and milk mixture over the top and mix gently.
Step 9

Bake at 170C for about 25-30 minutes or until set and lightly browned on top.