Spinach & Ricotta Pots

This recipe is an oldie but every time I post a picture on my Instagram everyone is asking for the recipe - so here it is. Packed full of protein from the eggs and ricotta and healthy fats from the eggs and chia seeds plus always some added greens - you can’t go wrong with this simple meal. Note: the pots may boil over a bit so add some baking paper underneath the tray if you wish.

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Serves 4


1 cup ricotta, crumbled
8 eggs
1 100g packet spinach, chopped
2 handfuls of basil, chopped
1 x can diced tomatoes
1/4 cup parmesan cheese
2 tablespoons chia seeds

Served here with side salad of rocket, parmesan, red onion, olive oil and a splash of balsamic vinegar.


Preheat the oven to 180⁰C. Whisk the eggs in a large bowl until pale. Add the ricotta, spinach, basil, canned tomatoes, parmesan cheese and chia seeds. Stir well and leave for 5 minutes while the mixture thickens a bit.

Bake for 20-30 minutes or until cooked through and serve with the side salad.  

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