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

Scale

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