Ingredients for Creamy Ricotta Egg Casserole With Fresh Tomatoes
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How to Make Creamy Ricotta Egg Casserole With Fresh Tomatoes
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, ricotta cheese, milk, Parmesan cheese, salt, pepper, and Italian seasoning.
- Gently fold in the chopped fresh tomatoes and red pepper flakes (if using).
- Pour the egg mixture into the prepared baking dish.
- Top with the remaining chopped fresh tomatoes.
- Bake for 45-55 minutes, or until the casserole is set and lightly golden brown.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
33g
Fat
194g
Carbs
11g