Mini Spinach & Cottage Cheese Frittatas Recipe

Introduction

These mini spinach and cottage cheese frittatas are a delicious and healthy option for breakfast or a light snack. Packed with fresh greens and creamy cottage cheese, they are easy to make and perfect for batch cooking.

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

1. 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 squares of baking parchment to act as muffin cases, using the butter to help the parchment stay in place.
2. Step 2: Place the spinach in a colander and pour over boiling water from a kettle. Allow it to drain, then once cool enough to handle, squeeze out as much liquid as possible and roughly chop the spinach.
3. Step 3: Beat the eggs in a bowl and season well with salt and pepper. Add the chopped spinach, cottage cheese, sliced spring onions, chopped dill, and a generous grating of fresh nutmeg. Mix gently to combine.
4. Step 4: Divide the mixture evenly between the prepared muffin cases and bake in the oven for 18-20 minutes or until the frittatas are just set.
5. Step 5: Allow the frittatas to cool slightly before carefully removing them from the tin. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, try adding a handful of grated cheddar or a sprinkle of chili flakes to the mixture.
• Substitute fresh dill with parsley or chives if preferred.
• Use gluten-free baking parchment to keep the recipe gluten-free.
• Make these ahead and reheat gently in a microwave or oven before serving.

Storage

Store the frittatas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a microwave for about 30 seconds or in a preheated oven at 160°C (fan) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess water before using to avoid soggy frittatas.

Can these frittatas be made dairy-free?

You can replace cottage cheese with a dairy-free alternative like silken tofu or omit it altogether, though the texture may be slightly different.

Mini Spinach & Cottage Cheese Frittatas Recipe

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★★★★★

4.5 from 116 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 6 mini frittatas 1x
• Diet: Low Fat

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Description

These mini spinach and cottage cheese frittatas are a healthy, protein-packed breakfast or snack option. Light and fluffy with fresh spinach, creamy low-fat cottage cheese, and fragrant dill, they bake quickly in the oven and make perfect grab-and-go portions. Nutmeg adds a warm, subtle spice which elevates the flavor. Ideal for meal prep or a nutritious start to your day.

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Ingredients

Scale 1x2x3x

Preparation

• Butter, for greasing

Main Ingredients

• 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

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Instructions

1. Preheat and prepare muffin tin: Heat your oven to 180C (160C fan) or gas mark 4. Lightly grease a 6-hole muffin tin with butter to prevent sticking. Then, line each hole with squares of baking parchment to form muffin cases; the greasing helps keep the parchment in place.
2. Prepare spinach: Place the baby spinach in a colander over the sink and pour boiling water over it to wilt and soften. Allow it to drain completely. Once cool enough to handle, squeeze out as much liquid as possible from the spinach to avoid soggy frittatas. Then roughly chop the spinach.
3. Mix the frittata batter: In a bowl, beat the 3 eggs well for even consistency and season with salt and pepper to taste. Gently fold in the chopped spinach, low-fat cottage cheese, sliced spring onions, chopped dill, and grate a generous amount of fresh nutmeg into the mixture.
4. Fill muffin cases and bake: Divide the combined mixture evenly between the prepared muffin cases in the tin. Place in the preheated oven and bake for 18-20 minutes or until the frittatas are just set and a skewer inserted in the center comes out clean.
5. Cool and store: Remove the tin from the oven and allow the frittatas to cool slightly before carefully removing them from the cases. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

• You can substitute dill with parsley or chives for a different herbaceous flavor.
• These frittatas freeze well; freeze individually and reheat for a quick snack.
• Be sure to squeeze out as much moisture as possible from the spinach to avoid watery frittatas.
• Use low-fat cottage cheese to keep these frittatas light and healthy.
• Adjust seasoning and nutmeg quantity according to taste preferences.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Keywords: mini frittatas, spinach recipes, cottage cheese breakfast, healthy breakfast, baked egg muffins, low-fat recipes