Slow Cooker Individual Ricotta Spinach and Egg Casseroles
Ingredients
- 1 onion , chopped fine
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves , minced
- 10 ounces (1¼ cups) whole-milk ricotta cheese
- 8 ounces frozen chopped spinach , thawed and squeezed dry
- 8 ounces fontina cheese , shredded (1 cup)
- 4 large eggs , lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 plum tomatoes , cored and sliced crosswise ¼ inch thick
Instructions
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