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Mini spinach & cottage cheese frittatas

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

  • Prep: 10 mins
    Cook: 25 mins
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 59
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 1
  • Protein 6
  • Fat 3
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 59
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 1
  • Protein 6
  • Fat 3
  • Fibre 0
  • Salt 0.3

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

Method

  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).

  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.

  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.

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