Ricotta and Bacon “Muffins”

Serves: 3

Preparation time: 35 minutes


10 ounces baby spinach
1.5 pounds ricotta cheese
2 ounces toasted pine nuts, chopped
1 cup grated parmesan
½ cup thick plain yogurt
2 large fresh eggs
7 ounces bacon
Salt and pepper to taste¿
Preparation: Pre-heat the oven to 350°F. Grease a muffin pan with whole butter. Steam the spinach for one minute, drain and chop finely along with the bacon. Mix all ingredients in a food processor and then spoon into muffin cups and cook for 35 minutes or until brown.

Serving Suggestion: This simple, but filling dinner can be accompanied by a small plate of quinoa or a small green salad.

Nutritional Information per Muffin:

Calories 228
Fat 16.2g
Carbohydrate 4.8g
Dietary Fiber 0.7g
Net Carbs 4.1 g
Protein 16.4g