Parmesan Spinach Kitchen

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 1/2 red pepper
  • 1 Spring onion
  • 75 g Mushrooms
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 50 g Parmesan cheese
  • 300 g Baby leaf spinach
  • 75 g Ricotta cheese
  • 2 TABLESPOONS Flour
  • 2 Eggs (size M)
  • 7-10 Tbsp Parsley
  • 7-10 Tbsp Grease

Directions

  1. 1

    Clean and wash the peppers. Cut 1/4 paprika lengthwise into very fine strips, place in cold water and put aside for sprinkling. Finely dice the remaining peppers. Clean and wash spring onion and cut into fine rings. Clean, wash and finely chop the mushrooms. Heat oil in a pan. Steam the prepared vegetables for 3-4 minutes while turning, season with salt and pepper, remove from heat.

  2. 2

    Grate cheese. Sort the spinach, wash it, drain it well, puree it finely, mix it with parmesan, ricotta, flour, eggs and vegetables. Grease 8 hollows of a muffin tray. Pour in the mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the cakes, let them cool down and remove from the moulds. 4 Arrange the cakes in a sealable container, sprinkle with strips of paprika and garnish with parsley. Use the rest of the cakes for other purposes. Serve with apple pieces and a salad of tomatoes, cucumber and chives.

Nutrition Facts

KCAL
390 kcal
CARBS
15 g
FATS
25 g
PROTEINS
27 g