Name: Mini spinach & cottage cheese frittatas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 6
Ingredients: butter for greasing; 85g baby spinach; 3 large eggs; 6 tbsp low-fat cottage cheese; 3 spring onions sliced; few sprigs of dill roughly chopped; fresh nutmeg for grating

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Mini spinach & cottage cheese frittatas

Mini spinach & cottage cheese frittatas

Good Food team

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Makes 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.2 out of 5.5 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

butter

for greasing
85g baby spinach
3 large eggs
6 tbsp low-fat cottage cheese
3 spring onions

sliced
few sprigs of dill

roughly chopped
fresh nutmeg

for grating

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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.

Recipe from Good Food magazine, July 2013

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A star rating of 3.2 out of 5.5 ratings

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