Mini Spinach and Cottage Cheese Frittatas

3.20 (5)
⏱ 35 mins 🍽 Makes 6 ✅ Easy 🏷 Main course

These small, baked omelette bites are packed with flavour from fresh dill, spring onions and a grating of nutmeg. Combining spinach and cottage cheese with eggs, they create a nutritious and portable lunch option. The recipe makes six individual portions which are ideal for preparing ahead. They require just 35 minutes total time to prepare and bake.

Mini Spinach and Cottage Cheese Frittatas

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. Set your oven to 180C/160C fan/gas 4. Prepare a 6-hole muffin tin by lightly greasing it and lining each hole with a square of baking parchment, which the initial greasing will help to secure.
  2. Place the spinach in a colander set in the sink. Pour a full kettle of boiling water over it, then allow it to drain completely. Once cool, squeeze out all excess liquid from the spinach and give it a rough chop.
  3. Whisk the eggs thoroughly and season them. Gently fold in the chopped spinach, cottage cheese, sliced spring onions, chopped dill and a generous amount of grated nutmeg. Spoon this mixture evenly into the prepared muffin cases. Bake for 18-20 mins until the frittatas are just set. Allow them to cool slightly before taking them out of the tin. Store any leftovers in an airtight container in the fridge for up to 2 days.

Nutrition (per serving)

Calories59 kcal
Fat3 g
Saturates1 g
Carbs1 g
Sugars1 g
Protein6 g
Sodium120 mg

Recipe details

Skill levelEasy
CategoryMain course
DietHealthy, Vegetarian