Skinny Spinach Parmesan Cakes
Serves: 4
  • 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
  1. Preheat oven to 400°F.
  2. 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.
  3. Spray the muffin pan (8 cups) with cooking spray and carefully divide the spinach mixture evenly among the 8 cups.
  4. 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!
Nutrition Information
Serving size: 2 Skinny Cakes Calories: 137 Fat: 6 g Carbohydrates: 7 g Sugar: 1 g Fiber: 2 g Protein: 13 g
Recipe by Nutrition Twins at