Parmesan Spinach Cakes
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These cakes ROCK!!! They are full of vitamins and protein plus they are naturally gluten free – need I say more? I love making these for breakfast or a late afternoon snack.
Here we go 🙂
What You Need
- 12 ounces – Frozen Spinach ( this is after you defrost and drained/squeezed well)
- 1/2 cup low-fat cottage cheese
- 3/4 cup finely shredded Parmesan cheese
- 3 eggs, beaten
- 1 clove garlic, minced well
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
What To Do
Preheat Oven at 400
Mix all ingredients in a medium size bowl ( Mix Well) – except for 1/4 cup of Parmesan cheese
Divide the mixture into 6 muffin pan cups ( make sure the cups are greased)
Bake for about 15 – 20 minutes – They should look like
Wait 5 minutes then pop out those puppies – sprinkle on the rest of the cheese and enjoy!
You can freeze these cakes – I heat them in the over at 250 🙂
Parmesan Spinach Cakes
Ingredients
- 12 ounces - Frozen Spinach ( this is after you defrost and drained/squeezed well)
- ½ cup low-fat cottage cheese
- ¾ cup finely shredded Parmesan cheese
- 3 eggs, beaten
- 1 clove garlic, minced well
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
Instructions
- Preheat Oven at 400
- Mix all ingredients in a medium size bowl ( Mix Well) - except for ¼ cup of Parmesan cheese
- Divide the mixture into 6 muffin pan cups ( make sure the cups are greased)
- Bake for about 15 - 20 minutes - They should look like
- Wait 5 minutes then pop out those puppies - sprinkle on the rest of the cheese and enjoy!
- You can freeze these cakes - I heat them in the over at 250 🙂
Disclaimer: This recipe was adapted form Eat Well.com – I changed some measurements of ingredients and added I think 2 more ( you will have to check on that 😉 )