Hello spinach and non-spinach lovers! Yes–you non-lovers–we’re calling your name too because even if you’re not a fan of the taste of spinach, you’ll enjoy this delish recipe and it’s a great excuse to get extra nutrients. Spinach is mild so you really don’t taste it –and that’s why we’ve even been having you put it in your smoothie as a “gateway” veggie to see how easy it can be to add to smoothies without even noticing them (remember our Skinny Green Smoothie our Healthy Green Smoothie, Avocado and Apple Smoothie, Kale Recharge and Detox Smoothie and our tips in The Easiest and Most Delicious Way to Get your Greens in the Morning? ) And this recipe is very similar to one our mom used to always so we can’t wait for you to try these yummy Skinny Spinach Parmesan Cakes -you’ll get a sense of how we grew up! 🙂 This recipe is loaded with protein and nutrients too, so enjoy these tots! 🙂
Just one cup of spinach provides 20% of the RDA for fiber which aids in digestion, helps prevent overeating, fights disease and can help keep blood sugar levels in check. Spinach also provides a hefty dose of antioxidants like Vitamin C, Vitamin E, and beta-carotene which help your skin to look young and vibrant..
Get your dose of spinach today with these delish and healthy Skinny Spinach Parmesan Cakes!
Skinny Spinach Parmesan Cakes
Makes 4 servings, 2 spinach cakes each
Ingredients:
- 12 ounces fresh spinach
- 1/2 cup fat free ricotta cheese
- 1/2 cup finely shredded Parmesan cheese, plus more for garnish
- 2 large eggs, beaten
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Optional: ¼ teaspoon cayenne powder
Directions:
- Preheat oven to 400°F.
- Use a food processor to pulse the spinach, bit by bit, until all is finely chopped. Pour the spinach into a medium-sized bowl and add the ricotta cheese, Parmesan, eggs, garlic, salt and pepper (and cayenne if you are using). Mix all of those ingredients together well.
- Spray the muffin pan (8 cups) with cooking spray and carefully divide the spinach mixture evenly among the 8 cups.
- Bake the spinach cakes about 20 minutes or until set . Allow muffins to sit for 5 minutes in the pan before removing them. Then loosen the edges with a knife and place cakes on a large plate. Serve warm, sprinkled with more Parmesan on top, if you’d like!
Per serving (2 Skinny cakes): 137 calories; Fat: 6.4g; Carbohydrates: 7g; Fiber: 2g; Sugars: 1g; Protein: 13g
For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!
If you love this recipe, you may also enjoy these fabulous recipes:
Banana Kiwi Weight Loss Smoothie
What are some of your favorite spinach recipes?
- 12 ounces fresh spinach
- ½ cup fat free ricotta cheese
- ½ cup finely shredded Parmesan cheese, plus more for garnish
- 2 large eggs, beaten
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Optional: ¼ teaspoon cayenne powder
- Preheat oven to 400°F.
- Use a food processor to pulse the spinach, bit by bit, until all is finely chopped. Pour the spinach into a medium-sized bowl and add the ricotta cheese, Parmesan, eggs, garlic, salt and pepper (and cayenne if you are using). Mix all of those ingredients together well.
- Spray the muffin pan (8 cups) with cooking spray and carefully divide the spinach mixture evenly among the 8 cups.
- Bake the spinach cakes about 20 minutes or until set . Allow muffins to sit for 5 minutes in the pan before removing them. Then loosen the edges with a knife and place cakes on a large plate. Serve warm, sprinkled with more Parmesan on top, if you’d like!