Mini spinach & cottage cheese frittatas

• butter↗

  for greasing

• baby spinach↗85g g
• large eggs↗3
• low-fat cottage cheese↗6 tbsp
• spring onions↗3

  sliced

• few sprigs of dill

  roughly chopped

• fresh nutmeg↗

  for grating

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).

2. 2

   Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.

3. 3

   Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.