Ingredients
butter, for greasing
85g/3oz 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
Method
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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).
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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.
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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.
PER SERVING
59 kcals, protein 6g, carbs 1g, fat 3g, sat fat 1g, fibre none, sugar 1g, salt 0.3g
