It's a great quick breakfast for the two of us. But I will often increase the ingredients and make this in a quiche pan for large brunches because it's easy to prepare, and it's really quite tasty. It's from my cookbook, Weight Watchers Meals in Minutes, but I've added several herbs and other changes that we think makes it so much more tasty. It's from the older program, so I don't have the new data for Points Plus. Each serving is 183 calories.
Spray two 10-ounce oven-proof ramekins or custard cups with non-stick cooking spray; set aside.
In a 9-inch skillet, melt margarine. Add spinach and cook over high heat, stirring frequently, until spinach is heated through, about 2 to 3 minutes.
Transfer cooked spinach to a medium-size mixing bowl. Add ricotta cheese, 2 teaspoons parmesan cheese, garlic, thyme, salt, pepper, and nutmeg. Mix well.
Spoon half of the spinach mixture into each of the prepared ramekins. Using the back of a spoon, make an indentation in the center of each portion. Being careful not to break the yolk, break 1 egg into a small dish, and then slide it into the one of the indentations; repeat with remaining egg. Pour 1 teaspoon half-and-half over each egg, then sprinkle each with remaining 1/2 teaspoon parmesan cheese.
Place ramekins in preheated oven (350°), and bake 8 to 10 minutes or until eggs are set. Serve immediately.