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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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