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Spinach and egg cakes recipe

Spinach and egg cakes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Leaf vegetables
  • Spinach

Bite-size egg and spinach cakes. Perfect for dipping, or topping with a dollop of cream cheese.

Sofala, Mozambique

3 people made this

IngredientsServes: 12

  • 1 large bunch of spinach
  • 4 eggs, separated
  • 2 tablespoons grated Parmesan cheese
  • 1/2 tablespoon cornflour
  • 1 tablespoon melted butter
  • 500ml milk

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. Boil spinach and finely chop.
  3. Put spinach in a bowl, and add egg yolks, Parmesan, cornflour, butter and milk.
  4. Whip egg whites in a separate bowl until peaks form, then fold into spinach mixture
  5. Drop spoonfuls into baking tray for small cupcakes (individual segments) and bake for approximately 15 minutes.


- Nice to make cream cheese "sandwiches"
- May need to add extra egg, as some normal grated cheese if consistency is too runny.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

The recipe uses "one bunch" as measurement. What is that in ounces?-31 Mar 2018

-01 Jan 2013

Recipe Summary

  • ½ cup quinoa
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 10 ounces baby spinach
  • Salt
  • Freshly ground pepper
  • 1 cup low-fat milk
  • ¾ cup finely ground semolina
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 1 large egg (beaten)
  • 1 ½ cups panko (Japanese bread crumbs)
  • 3 large egg whites

In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 1 minute. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly press out any remaining liquid and finely chop the spinach.

In a large saucepan, combine the milk, 1 1/2 cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly with a wooden spoon, until the semolina is thick enough to hold soft peaks when the spoon is lifted, about 7 minutes. Remove the semolina from the heat and stir in the quinoa and Parmigiano. Season with salt and pepper and let cool for 15 minutes.

Stir the beaten whole egg and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk the egg whites with 1/2 teaspoon of salt and 1 tablespoon of water. Dip the cakes into the whites and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs. Transfer to a clean baking sheet.

In a large skillet, heat 2 tablespoons of the olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel&ndashlined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining 2 tablespoons of olive oil. Serve hot.

Recipe Summary

  • 8 eggs
  • ¾ cup whole milk
  • 1 teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ½ pound bacon
  • 1 red bell pepper, chopped
  • ¼ cup minced onion
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup finely shredded Asiago cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.

Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.

Spread spinach into the bottom of the prepared baking pan top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.

Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Millet Cakes with Carrots & Spinach

These veggie-packed curried millet cakes make a fun, unexpected, and delicious vegetarian dinner! From The Complete Vegetarian Cookbook.

I don’t know about you, but I’ve spent a lot of time trying to get quinoa to stick together to form cohesive patties. With eggs, without eggs… I’ve made countless variations, some more successful than others, but now I have just one word: millet.

What is millet?

If you’ve never cooked millet before, you’re going to love it. One of my favorite grains, millet has a delicious nutty flavor and versatile texture. Depending on what water:grain ratio you use while cooking it, it can become a fluffy couscous-like grain or a creamy millet porridge. Like brown rice, it’s a naturally gluten-free grain, so even if you’re gluten-free, you can enjoy these yummy millet cakes!

After making them a few times, these little guys have become one of my favorite millet recipes. Luckily for me, millet is sticker than quinoa, so they bind together really easily. They’re packed with carrots, spinach, and fresh herbs and spiced with curry and garlic. This recipe is so flavorful and foolproof… as it should be since it comes from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook.

Millet Cake Recipe Variations

Because I knew this millet recipe was well-tested, I messed with it. I knew many of you would ask how to make the cakes vegan, so I tried them 2 ways. In half, I followed the recipe and used an egg and yogurt to bind the patties. In the other half, I used flaxseed and almond milk to veganize them. Guess what – both ways worked! The sticky millet was enough to bind the cakes together, with or without eggs, so it’s easy to make this recipe vegan and gluten-free.

I didn’t follow one other instruction: I baked my millet patties instead of pan frying them as was recommended. We loved them baked, so I can only imagine that pan frying them would make them extra tasty.

So back to the book – you’re going to want this one in your kitchen. Inside, you’ll find over 700 recipes, vegetable cooking tips, ingredient explanations, step-by-step chopping how-to’s, and more. It’s a great resource for vegetarians or anyone who just wants to incorporate more meatless meals into their lives. Many of the recipes are also vegan and gluten-free. Buy it here!

  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 mins
  • Servings: 6
  • Easy
Jacqueline Paez

Step 1

Once your spinach is cooked and strained of water you will add in the rest of the ingredients cheese, breadcrumbs, and egg.

Step 2

Next you will take a fork and mix everything together.

If you find your spinach was too damp you could always add more breadcrumbs to soak up some of the water.

Step 3

Next comes rolling. You'll take your mixture and roll it into a ball, just as if you were making meatball.

Step 4

Once you have your spinach balls you'll grab a decent sized pan, add EVOO, put the burner on medium to high heat and place them on the pan.

Once you give them a second to sizzle, you'll take a spatula and press down on the ball to make it into a flat cake.

Step 5

You'll leave them on each side for about 3 to 4 minutes until they get golden brown.

Step 6

Lastly, you'll take them off the heat and onto a plate with paper towel underneath to absorb some of the grease.

Spinach-Egg Breakfast Stack

These were a nice way to use up a small amount of leftover spinach and eggs from the day before. I like these extremely low-carb pork-rind tortillas by Low-Carb Maven and keep them on hand now. They’re made with pork rinds and are very high in fat and sodium…………so I warned you. With those ready-made in the fridge, this was quick and tasty different sort of breakfast yesterday. These tortillas have only .55 net carbs per tortilla, so if you substitute, you will have to recalculate your numbers. These are suitable for all phases of Atkins and Keto diets.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.


2 T. frozen, chopped spinach

3 oz. pork sausage patty, cooked

¼ c. shredded Monterey Jack cheese (or mozzarella)

1 Tsp. grated cheddar cheese (¼ slice)

VARIATION: Fry the egg and just layer the spinach and mozzy underneath it as you construct the stack. If you prefer, place the fried egg on top of the sausage rather than underneath it. To cut sodium, you could substitute some other low-carb pancake or tortilla, but recalculate the nutritionals if you sub.

DIRECTIONS: Preheat oven to 325º. Melt butter in non-stick skillet over medium heat. Add spinach and heat. Add beaten egg and dash onion powder. Scramble until just barely done and remove to a paper plate. Alternately, you could fry the egg and just layer the spinach underneath the fried egg.

With a fork, press the sausage into a large, thin patty on the surface of the same skillet and cook until done. Remove from heat. Place a tortilla on parchment or silicone lined baking pan. Evenly top with the spinach-scrambled egg mixture (or the spinach and then a fried egg). Place 2 T. Monterey Jack cheese over the top of egg/mixture, which will serve to bind the scrambled egg together in place. Place sausage on top next. Finish with remaining Monterey Jack cheese. Carefully place 1 T. (¼ slice) cheddar cheese in the center to look like an egg yolk. Pop into 325º oven and bake just long enough to melt the cheese, or around 10-15 minutes.

NUTRITIONAL INFO: Makes 1 serving which contains: (only way to lower calories & protein is use less cheese & a smaller sausage patty)

What to serve with frittata

You can serve your feta spinach frittata recipe with a simple green salad, which is what I usually serve it with. However, since fresh summer tomatoes are currently in abundance, I made a quick tomato salad that I also used as a topping.

To make my quick tomato salad, I sliced up some cherry tomatoes and mixed them with ¼ cup chopped red onion, freshly squeezed lemon juice, olive oil, salt, and pepper. Finally, I added some fresh Italian parsley for additional flavor.

These vegetarian patties make a delicious main, perfect with an egg on top or serve them along a salad. And because they make a lot, they are also great to make ahead for meal prep! If you love quinoa, you may also like Salmon Quinoa Burgers, Quinoa Huevos Rancheros Bowls and Southwestern Black Bean Quinoa Mango Salad.

These Spinach and Quinoa Patties make enough for several meals which makes them perfect for meal prep. I had one topped with a poached egg for breakfast which was super yummy. The rest I served as a main course for dinner with a big avocado salad and felt quite satisfied. I can’t help thinking how good this would be with melted cheese on top in place of a burger to make it more of a veggie-quinoa burger.

Another bonus, these quinoa patties are inexpensive to make, and can be adapted for gluten-free diets.

The recipe was adapted from Heidi Swanson’s cookbook Super Natural Every Day (affil link). Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. My (meat-loving) husband even thought they were great.

Bacon, Spinach & Tomato Breakfast Egg Cups Recipe

Egg cups are probably our favorite make-ahead breakfast of all time. These breakfast egg cups were inspired by BLTs, but with spinach instead of lettuce. Packed with veggies and protein, egg muffins are a wholesome and filling breakfast your family will love.

Do you ever get in a breakfast slump? Like you just end up feeding everyone cereal for days on end? I’ve been in one of those slumps.

So the other day I decided to cook up some breakfast egg cups. I figured, if I could make something nutritious ahead of time, I wouldn’t have any excuses in the morning.

And I’d say it worked, except for the fact that we ended up eating half of the egg cups for dinner. We loved them! I’ll be making more soon…

Easy bacon and veggie breakfast egg cups

These egg cups are great because they’re full of spinach – a superfood for many reasons, but an especially great source of iron, folate, and vitamins K and A. Plus, some cherry or grape tomatoes add in some more vitamin A and some vitamin C.

Protein for breakfast is also usually a good idea because it helps you stay full longer. These egg cups have bacon, eggs, and some cottage cheese, so they about 8 grams of protein while only being about 130 calories each.

Plus, these egg cups not only taste amazing, they’re super quick to make. A quick pan fry of the bacon and then 25 minutes in the oven. Easy!

How to make healthy egg cups with spinach and bacon

First, preheat your oven to 350* F. Spray a muffin tin generously with non-stick spray.

Now you need to cook your bacon. This can be done in whatever method you prefer – baking, pan frying, or even microwaving if you’re in a real hurry. I pan fried mine for 10 minutes or so, until slightly crispy. Remove from the heat and place the bacon on a paper-towel covered plate to drip excess grease.

Next, whisk together 10 large eggs in a large bowl. Add 1/2 cup of low-fat cottage cheese, 2/3 cup of cheddar cheese, 1 cup of cherry tomatoes (cut in half if they aren’t really small), and 4 cups of spinach. Crumble in the bacon.

To get the spinach to fit and mix nicely, you can either rip it into small pieces as you add it or do a quick saute in the skillet after removing the bacon and most of the grease. I sauteed mine, but this isn’t necessary if you don’t want to.

Finally, add in 1/2 teaspoon of garlic powder for extra flavor, if desired. I found no need to salt the mixture since it is full of bacon and cheese, but a little pepper works well.

Fill the muffin tin cups 3/4 of the way full with the egg mixture. Bake for 20-25 minutes, until fully set. The edges will get a little brown and the middle will no longer look runny.

Allow to sit for a few minutes before removing and then be careful when eating. The tomatoes and spinach stay hot!

How to store extra egg cups

Making breakfast egg cups ahead of time is a great idea. If you do so, allow them to cool before packaging. Store them in a fridge safe container in the refrigerator for up to a week. If freezing, they store well in a freezer safe container for up to a month.

Thawed egg cups can be reheated in the microwave for about 45 seconds, or until hot.

If you love these and want to try some other egg cups, these ones are great! Enjoy!

Add potatoes to a large pan of water, bring to the boil and cook until tender.

Dice potatoes, and combine with remaining ingredients (apart from vegetable oil) in bowl. Mix well, being careful not to mash.

Divide mixture into 12 and shape into small patties. Flatten each slightly.

Heat oil in frying pan until sizzling, add spinach and feta potato cakes in batches and reduce heat slightly. Cook until golden on both sides. Repeat with remaining.

Watch the video: Makový koláč so slivkami a tvarohom. Veronika Bušová. Kuchyňa Lidla (August 2022).