Mini spinach & cottage cheese frittatas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
- butterfor greasing
- 85g baby spinach
- 3 large eggs
- 6 tbsp low-fat cottage cheese
- 3 spring onionssliced
- few sprigs of dillroughly chopped
- fresh nutmegfor grating
Nutrition: per serving
- kcal59
- fat3g
- saturates1g
- carbs1g
- sugars1g
- fibre0g
- protein6g
- salt0.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
step 2
Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
step 3
Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.
