Spinach and egg white bake with light ricotta

Ingredients

For 1 serving

• Spinach250 g
• Egg whites4
• Part-skim ricotta100 g
• Parmigiano Reggiano15 g
• Whole wheat bread2
• Extra virgin olive oil1 teaspoon
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 180 °C (conventional). Wash the spinach in plenty of cold water, discarding the tougher stalks.
2. Put it in a wide frying pan over medium heat with just the water clinging to the leaves and cook for 3 minutes, until wilted. Let it cool slightly, squeeze it well and chop it with a knife.
3. In a bowl mix the egg whites with the light ricotta, grated Parmigiano Reggiano, a grating of nutmeg and a pinch of salt until smooth; add the spinach.
4. Grease a cocotte with the oil, pour in the mixture and bake at 180 °C for 25 minutes, until puffed, firm in the centre and lightly golden.
5. In the last few minutes toast the wholemeal bread and serve it alongside.