Individual Ricotta, Spinach, and Egg Casseroles

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Serves 4

Cooking Time 2 to 3 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Perfect for a late breakfast or light supper, these individual egg casseroles are ready for the slow cooker in mere minutes with little effort. Whole-milk ricotta and shredded fontina ensured a dish that was plenty rich, and frozen spinach balanced the richness and needed no chopping—we simply thawed it and squeezed out the excess moisture so it wouldn’t water down our eggs. Assembly was easy: We started by microwaving our aromatics (garlic and onion), then stirred in the spinach, ricotta, fontina, and eggs and portioned the mixture into four ramekins. Thin slices of tomato, placed on top, provided bright flavor and color, and a water bath guaranteed that our eggs cooked through gently and evenly. You will need an oval slow cooker and four 6-ounce round ramekins for this recipe. See the sidebar that follows the recipe.

1	cup chopped onion
1	tablespoon olive oil
1	tablespoon minced garlic
10	ounces (1¼ cups) whole-milk ricotta cheese
8	ounces frozen chopped spinach, thawed and squeezed dry
1	cup shredded fontina cheese
4	large eggs, lightly beaten
¼	teaspoon salt
¼	teaspoon pepper
2	plum tomatoes, cored and sliced crosswise ¼ inch thick

1. Spray four 6-ounce ramekins with vegetable oil spray. Microwave onion, oil, and garlic in large bowl, stirring occasionally, until onion is softened, about 5 minutes. Stir in ricotta, spinach, fontina, eggs, salt, and pepper until well combined. Divide mixture evenly among prepared ramekins and shingle tomatoes over top.

2. Fill slow cooker with ½ inch water (about 2 cups water) and set ramekins in slow cooker. Cover and cook until filling is set, 2 to 3 hours on low. Using tongs and sturdy spatula, remove ramekins from slow cooker and let cool for 15 minutes before serving.