Italian Spinach and Ricotta Breakfast Tartines
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian
258 cal
12g protein
30g carbs
10g fat
per serving · estimated
Ingredients
- 2 slices whole grain baguette or bread slices
- 1 cup fresh spinach
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese, shredded
- 1/2 tbsp olive oil
- 1 clove garlic cloves
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C).
- Toast the bread slices lightly and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add spinach to the skillet and sauté until wilted. Season with salt and pepper.
- In a bowl, combine ricotta cheese with the sautéed spinach mixture.
- Spread the spinach-ricotta mixture evenly over each toasted bread slice.
- Sprinkle shredded mozzarella on top.
- Bake in the oven for about 10-15 minutes until cheese is melted and bubbly.
- Serve warm, garnished with additional pepper if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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