Mini Spinach & Cottage Cheese Frittatas Recipe
Introduction
These mini spinach and cottage cheese frittatas are a perfect light snack or breakfast treat. Packed with fresh greens and a hint of dill, they are flavorful, nutritious, and easy to make.
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
Instructions
- Step 1: Heat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 6-hole muffin tin and line each hole with a square of baking parchment to act as muffin cases, using the butter to help the parchment stick.
- Step 2: Place the spinach in a colander over the sink and pour boiling water over it. Let it drain, then once cool enough to handle, squeeze out as much moisture as possible and roughly chop the spinach.
- Step 3: Beat the eggs in a bowl and season well with salt and pepper. Gently fold in the chopped spinach, cottage cheese, sliced spring onions, dill, and a generous grating of fresh nutmeg.
- Step 4: Divide the mixture evenly between the prepared muffin cases. Bake in the oven for 18-20 minutes, or until the frittatas are just set.
- Step 5: Allow the frittatas to cool slightly before carefully removing them from the tin. Serve warm or at room temperature.
Tips & Variations
- Try adding a handful of grated cheddar or feta cheese for extra flavor.
- Use fresh herbs like parsley or chives if you don’t have dill on hand.
- Line the muffin tin with silicone cases instead of parchment for easier removal.
- For a heartier version, add diced cooked potatoes or mushrooms to the mix.
Storage
Store leftover frittatas in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a microwave or oven until heated through. They also freeze well—defrost completely before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain frozen spinach thoroughly to remove excess water before using.
Can I make these frittatas dairy-free?
Yes, substitute the cottage cheese with a dairy-free alternative or simply omit it and add extra herbs or vegetables for moisture and flavor.
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Mini Spinach & Cottage Cheese Frittatas Recipe
- Total Time: 28-30 minutes
- Yield: 6 mini frittatas 1x
- Diet: Low Fat
Description
Delightfully light and nutritious, these mini spinach and cottage cheese frittatas make a perfect breakfast, snack, or light lunch. Packed with fresh spinach, creamy low-fat cottage cheese, and aromatic herbs, they are baked to a tender, fluffy perfection and conveniently portioned in a muffin tin for easy serving and storage.
Ingredients
For the Frittatas
- 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
Instructions
- Preheat and prepare muffin tin: Heat your oven to 180°C (160°C fan) or gas mark 4. Lightly grease a 6-hole muffin tin with butter. Line each hole with a square of baking parchment, using the butter to help hold the parchment in place as a makeshift muffin case.
- Prepare the spinach: Place the baby spinach in a colander set in the sink and pour boiling water over it from a kettle. Let it drain and cool enough to handle, then firmly squeeze out as much liquid as possible. Roughly chop the drained spinach.
- Mix the ingredients: In a bowl, beat the eggs well and season with salt and pepper. Fold in the chopped spinach, low-fat cottage cheese, sliced spring onions, chopped dill, and grate a generous amount of fresh nutmeg over the mixture. Stir to combine evenly.
- Fill and bake: Divide the mixture evenly between the parchment-lined muffin tin holes. Place the tin in the oven and bake for 18-20 minutes or until the frittatas are just set and lightly golden on top.
- Cool and serve: Remove the tin from the oven and allow the frittatas to cool slightly before carefully lifting them out using the parchment paper. Store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
- Ensure you squeeze out as much moisture as possible from the spinach to avoid soggy frittatas.
- These mini frittatas can be served warm or cold, making them ideal for meal prep and picnics.
- You can substitute dill with other fresh herbs like parsley or chives based on preference.
- The baking parchment helps to easily remove the frittatas and keeps the tin clean.
- For a richer flavor, a small amount of grated cheese could be sprinkled on top before baking.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Western/European
Keywords: spinach frittata, mini frittatas, healthy breakfast, cottage cheese recipes, low fat eggs, baked eggs, spinach recipes
