Make these in bulk and freeze – delicious for breakfast on a hot or cold day!

Smooth Ricotta (allowance)
Spinach finely chopped (allowance)
Minced Garlic
Salt & Pepper to taste
Salad Greens (allowance)

Combine the ricotta, garlic, spinach, salt and pepper. 
Lightly spray a muffin tin with cooking spray.
Add mixture to the muffin tin and bake in a moderate oven for about 10 to 12 minutes until set and brown.
Remove from the oven to cool slightly.

Serve on a bed of greens.

Tip:  double or triple your ingredients and then divide into tins according to your allowance and freeze.  These are great to warm in the microwave for a quick breakfast.

Notes:  As there is no binding agent in the original recipe ensure that you use smooth ricotta and allow to stand for a while after baking so that it can set – ensure that spinach has been dried so there is no excess water when you mix.  Ricotta may be replaced by egg if you prefer.