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Breakfast recipe · from the recipe book

Spinach Pepper Ricotta Egg Bake

A tender, custardy egg bake with creamy pockets of ricotta, sweet roasted red peppers, wilted spinach and a golden mozzarella-Parmesan top.

Spinach Pepper Ricotta Egg Bake

Ingredients

  • 8 large400 gEggs
  • ¾ cup180 gPart-skim ricotta
  • 3 oz80 gPart-skim mozzarellashredded
  • 3 tbsp grated20 gGrated Parmesan
  • ½ cup (120 ml)120 gMilk, 2%
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 medium240 gRed bell pepperdiced
  • 1 medium110 gRed onionfinely diced
  • 2 cloves6 gGarlicminced
  • 2¼ tsp10 gOlive oil
  • ½ cup leaves10 gFresh basiltorn
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat breadtoasted, for serving

Steps

  1. Preheat the oven to 375°F (190°C). Brush an 8x8-inch baking dish with a little of the olive oil.
  2. Heat the remaining olive oil in a skillet over medium heat. Cook the red onion and red bell pepper until soft, about 6 minutes.
  3. Add the garlic and cook 30 seconds, then add the spinach and stir until wilted, about 2 minutes. Spread the vegetables in the baking dish.
  4. In a bowl, whisk the eggs, milk, oregano, salt and black pepper until smooth.
  5. Pour the egg mixture over the vegetables. Drop the ricotta in spoonfuls across the dish.
  6. Scatter the mozzarella and then the Parmesan over the top.
  7. Bake 30 to 35 minutes, until puffed, golden and set in the center at 160°F (71°C).
  8. Rest 5 minutes, top with the basil, cut into 4 squares and serve with the toasted whole-wheat bread.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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