Sufficiently Palatable Reeves-friendly Spinach Sformata

Long ago I'd make a spinach sformata with parmesan. Mmmmm. Here's a new version:

Sautee 1/4 of a Vidalia onion without revealing the oil
After the onions are pretty much cooked, add 7 oz or more of spinach and cook on low until it is barely cooked. Meanwhile heat up ~2 cups [fat-free] ricotta to room temp. And in yet another container, whiz up egg beaters (it works, although next time I will try egg whites in the hopes of getting more volume). Then add the ricotta to the spinach/onion mixture and to that add lots of nutmeg and cinnamon. I used the vicious whizzy on this with good results. Lastly fold in the egg, then cook at 350 for 35 min or so. I think the nutmeg is what really sets it off.