Individual Ricotta and Fontina with Spinach and Tomato

Baked individual ramekins of ricotta, spinach, and fontina mixed with sautéed onion and garlic, topped with sliced plum tomatoes and baked until just set.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.

Step 2

Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.

Step 3

Divide mixture evenly among prepared ramekins and shingle tomatoes over top. Bake until filling is set, about 25 minutes. Let cool slightly before serving.