Ingredients
Scale
- 1 cup ricotta cheese, fresh
- 4 large eggs
- 1 cup chopped spinach, fresh or frozen
- 1/2 cup grated Parmesan cheese
- 2 tablespoons herbs (like chives or basil), chopped
- salt, to taste
- pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together 4 large eggs until they are fully blended.
- Fold in 1 cup of ricotta cheese until you achieve a smooth consistency.
- Add in ½ cup grated Parmesan cheese along with salt and pepper to taste.
- Gently fold in 1 cup of chopped spinach and 2 tablespoons of your chosen herbs.
- Grease a muffin tin with non-stick spray or line it with parchment cups.
- Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the tops are golden brown and set in the middle.
- Once done, remove from the oven and let them cool for a few minutes before gently removing them from the muffin tin.
- Garnish with additional chopped herbs if desired before serving warm.
Notes
Store leftovers in an airtight container.
Reheat in the microwave for convenience.
Serve with fresh herbs or salsa.
Add spices for extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg