Picnic Spinach and Cottage Cheese Frittata Bites

Serves: 6 - 8
Preparation: 10 minutes
Cooking Time: 20 minutes

Cheese curd product, has a creamy yet lumpy texture and a mild flavour. Lower in fat, and higher in protein than other cheeses on the market. Versatile and can be used in replacement of soft cheeses.


  • 150g spinach
  • 6 eggs
  • 200g cottage cheese
  • 5 spring onions, finely chopped
  • 5 sprigs of dill, roughly chopped,
  • nutmeg,
  • butter (for greasing),
  • salt and pepper.


  1. Pre-heat the oven to 180C/160C/Gas 4.
  2. Grease a 12 hole muffin tin, or use 2 6 hole muffin tins with the butter. Then place baking parchment in each of the greased holes so the frittata will come out easily.
  3. To wilt the spinach, empty the leaves into a colander and pour a kettle of boiling water over them. Squeeze the liquid out of the spinach, and roll into a ball. Roughly chop.
  4. Beat the eggs, and add a large pinch of salt and pepper. Then add in the spinach, cottage cheese, spring onions, dill and a large grating of nutmeg.
  5. Pour the mixture into the prepared muffin tins, and bake in the oven for 20 minutes until set and golden on top.

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