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- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 174
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 99 mg
- Sodium
- 358 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 174
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 99 mg
- Sodium
- 358 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
- In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
