Mini spinach & cottage cheese frittatas

Mini spinach & cottage cheese frittatas

  • Rating: 3 out of 5.5 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

Tiny omelette bites that are ideal for lunchboxes- dill, nutmeg and spring onion keep them flavour-packed, but they're still good for you

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal59
fat3g
saturates1g
carbs1g
sugars1g
fibre0g
protein6g
salt0.3g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.5 ratings
Advertisement
Advertisement
  • Towels promo

    New! Good Food Deal Get up to 50% off a luxury towel set!

    Get offer
Advertisement

Sponsored content