Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Spinach and cottage cheese baked eggs
Individual baked eggs with spinach, chives and a little crumbled feta.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the bake time to firm yolks in 400 ml dishes at 180°C
- Photograph the finished dishes
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 410 kcal
- per serving
- Protein
- 31 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- feta. Some feta is made with animal rennet; check the label if you are vegetarian.
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan). Brush two ovenproof dishes of about 400 ml with a little of the oil.
Warm the rest of the oil in a frying pan over medium heat. Add the spinach and stir for 1 to 2 minutes, until just wilted. Tip it into a sieve and press out as much liquid as you can with the back of a spoon.
Divide the spinach between the dishes and spoon the cottage cheese over it. Make two hollows in each and crack an egg into each hollow. Break the feta into small pieces and scatter it around the eggs.
Bake for 20 to 25 minutes, until the whites are set and the yolks are firm.
Cooked when: the whites are set and the yolks are firm.
Meanwhile, toast the bread. Scatter the chives over the eggs and serve each dish with a slice of toast.
The useful detail
Squeeze excess liquid from the spinach before assembling. Wilted spinach holds more water than it looks, and whatever stays in runs out as the eggs bake and leaves them sitting in a watery pool.
Make it work for you
One serving is One dish of two eggs over spinach and cottage cheese, with a slice of toast. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Low-fat cottage cheese
Slightly looser, which makes no difference here.
Per serving: about 15 kcal less, about 1 g less protein, about 2 g less fat.
Soft goat's cheese instead of feta
Milder and creamier; it melts rather than holding its shape.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Sourdough instead of wholemeal toast
Chewier, with a crisper crust.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Gluten-free bread
Works, but it has not been tried with this recipe and it changes the nutrition. Not recalculated.
Allergens: Removes gluten if the bread is certified gluten-free.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A savoury breakfast with protein from three sources: eggs, cottage cheese and a little feta. The cheeses and the bread also bring most of the sodium, which is why that figure is higher than for the sweet breakfasts.
| Energy | 410 kcal |
|---|---|
| Protein | 31 g |
| Fat | 21 g |
| of which saturates | 7 g |
| Carbohydrate | 23 g |
| of which sugars | 4 g |
| Fibre | 4 g |
| Sodium | 800 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| spinach | 120 g | FDC 168462Spinach, raw | 28 kcal | 3.4 g |
| cottage cheese | 150 g | FDC 172179Cheese, cottage, creamed, large or small curd | 147 kcal | 16.7 g |
| eggs | 225 g | FDC 171287Egg, whole, raw, fresh | 320 kcal | 28.1 g |
| feta | 30 g | FDC 173420Cheese, feta | 80 kcal | 4.3 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| wholemeal bread | 80 g | FDC 172688Bread, whole-wheat, commercially prepared | 202 kcal | 10.0 g |
| Whole recipe | Divided by 2 | 818 kcal | 62.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Best eaten as soon as they are baked. Leftovers: cool, cover and refrigerate within 2 hours, and eat within 3 to 4 days.
- In the freezer
- Not recommended. Baked eggs turn rubbery when frozen and reheated.
- Reheating
- Reheat in the microwave in short bursts until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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About 35 min · 300 kcal · 22 g protein per serving
Vegetarian