Spray oil
250g frozen chopped spinach, thawed
6 eggs, whisked
½ cup low-fat cottage cheese^
2 spring onions, thinly sliced*
½ cup fresh basil leaves, shredded
1 cup cherry tomatoes, halved*
^To make Dairy Free: replace the cottage cheese with half a cup of grated firm tofu.
*Cherry tomatoes can also be substituted for one large tomato, cut into sixths. Spring onions can also be substituted for ¼ red onion, finely diced.
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly spray six holes of a 1 cup (250mL) muffin pan with spray oil.
2. Using your hands, squeeze the chopped spinach over a colander to remove excess liquid. Discard of the liquid and transfer the spinach to a large mixing bowl.
3. Add the whisked eggs, cottage cheese, spring onion and basil to the bowl. Mix to combine.
4. Divide mixture evenly into the prepared pan. Press the halved cherry tomatoes into the top of the muffin cups.
5. Bake for 25 minutes or until golden and firm to touch. Allow to cool before serving.
Serving suggestions:
Storage tips: Refrigerate in an airtight container for up to 3 days.
Kids in the kitchen: Depending on your child’s age and skill, they may be able to help with squeezing the extra liquid out of the spinach and mixing the ingredients together.
When preparing this recipe:
| Serving size: 1 muffin (159g) | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 423 | 267 |
| Fat (g) | 4.9 | 3.1 |
| Saturated fat (g) | 1.4 | 0.9 |
| Carbohydrates (g) | 4.3 | 2.7 |
| Sugars (g) | 2.4 | 1.5 |
| Fibre (g) | 2.6 | 1.6 |
| Protein (g) | 10.2 | 6.5 |
| Sodium (mg) | 153 | 96 |
Healthy Eating
