I make this all the time - it is VERY EASY! I change up the ingredients based on what I have in the fridge... just about anything works. I've used turkey pepperoni, canadian bacon, deli lunch meat (turkey and ham), various sauteed vegetables like broccoli, mushrooms, onions, green onions, grated carrots, artichokes, olives, sun-dried tomatoes and spinach. Sometimes I add pesto or a little tomato sauce for a different flavor.

This recipe also works if you cook it in individual muffin cups - great to heat up for a quick breakfast. (usually makes about 18 individual tarts). If you don't care about calories - make this with your favorite pie crust recipe... it's extra dreamy then. Great for breakfast, lunch or dinner - serve with a side salad and fresh fruit - yum!! Cheese lovers beware - this is way too easy to make.

One of my favorite incarnations of this recipe: Spinach, mushroom and sausage

INGREDIENTS:
15 oz. container of low-fat ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
3 eggs
2 cloves garlic
2 Tbsp of olive oil
3-4 cups fresh spinach
1 white onion
2 cups sliced mushrooms
12 oz of reduced fat sausage
2 Tbsp. Sun-dried tomato pesto (optional)
salt and pepper

INSTRUCTIONS:
Preheat oven to 350. Saute spinach, mushrooms and onion in olive oil and garlic. Brown sausage. Beat eggs and mix with cheeses, pesto and salt and pepper to taste. Add sauteed vegetables and crumbled bacon. Pour into baking dish. Cook for 45-50 minutes until brown (35-40 for muffin tins). Cool at least 10 minutes.  Serves 8.