Per serving
- Calories
- 287 kcal
- Protein
- 25.6 g
- Carbohydrates
- 9.4 g
- Fat
- 17.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Spinach180 g
- Part-skim ricotta70 g
- Parmigiano Reggiano7 g
- Nutmegto taste
- Saltto taste
Contains: lactose, eggs,
In season: October – April
Method
- Heat the oven to 190 °C (conventional).
- Wash the spinach and put it still wet in a frying pan over medium heat for 2–3 minutes, stirring, until wilted; drain and squeeze it hard with your hands, or the cocotte will be watery.
- Chop it and mix with the ricotta, a grating of nutmeg and the salt.
- Spoon it into a ramekin, make a hollow in the centre with the back of a spoon and crack the egg into it; salt the egg lightly and sprinkle the edges with grated Parmigiano Reggiano.
- Bake for 12 minutes, until the white is set and the yolk still soft; serve straight away.
This recipe, sized for you
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