Mini spinach & cottage cheese frittatas
- Preparation and cooking time
- Makes 6
- 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
- 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.