Baked Spinach And Parmesan Cups Recipe

About this recipe

A delicious and healthy keto-friendly dinner option featuring baked eggs nestled in tender, cheesy kale cups. Perfect for those seeking a low-carb, high-protein meal.

Ingredients

• 250 g Spinach - Chopped
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Garlic - Single Clove
• 1 ltr Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Grease a six-cup muffin pan with 1 tablespoon of olive oil, ensuring each cup is well-coated.
3. 3. In a large bowl, combine the chopped spinach, 1 tablespoon of olive oil, 2 tablespoons of grated parmesan cheese, and the garlic clove finely minced. Massage the mixture with your hands until the spinach becomes tender and glistens.
4. 4. Divide the spinach mixture evenly among the muffin cups, pressing it down firmly to create a base that lines the bottom and sides of each cup.
5. 5. Fill each spinach-lined muffin cup with an additional layer of grated parmesan cheese, seasoning with salt and pepper to taste.
6. 6. Bake the spinach cups in the preheated oven for 17 to 25 minutes, or until the cheese is golden and bubbly.
7. 7. Remove the muffin pan from the oven and let the spinach cups cool for 5 minutes.
8. 8. Carefully remove the spinach cups from the muffin pan and serve warm. Enjoy your cheesy baked spinach cups!