Parmesan Spinach Cakes
Zutaten
- 1 cup mixed chopped vegetables like red and yellow pepper, scallion and sliced mushrooms
- 8 cups fresh baby spinach leaves (12 oz.)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 eggs
Zubereitung
0 Minuten
leicht
- 1.
- Saute vegetables in non stick pan sprayed with olive oil 2 min., or until tender. Puree spinach in food processor; transfer to bowl. Stir in ricotta, Parmesan cheese, eggs and vegetables. Divide evenly among 8 greased muffin wells. Bake 20 min
- 2.
- Sides: Tomato, cucumber, red onion salad with oil and vinegar and apple slices
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Foto: Pankrath, Tobias
