Mary's Low-Fat Egg and Spinach Cupcakes
Top these cupcakes with a slice of tomato and sprinkle on some shredded cheese to add a nice touch of color and great flavor.
INGREDIENTS | YIELDS 5 servings
- 10 ounces chopped frozen spinach
- 2 eggs
- 1 cup skim ricotta cheese
- 1 cup low-fat shredded mozzarella cheese
Preheat oven to 350°F.
Place cupcake liners in 12-hole cupcake tin.
Heat spinach in microwave until soft and warm.
Whip the eggs and add the spinach. Blend together.
Fold in the ricotta and shredded cheese.
Fill each cup with egg-spinach mixture, about ½″ per cup.
Bake 30–35 minutes.
- Calories: 175
- Fat: 10 grams
- Protein: 16 grams
- Carbohydrates: 5 grams
- Cholesterol: 113 milligrams