Mini Chicken, Spinach, and Cottage Cheese Frittatas




These frittatas are the perfect snack for when you are on the go! I store them in the fridge so i can easily grab one when i need it.  You can make them into a meal by adding a salad to have with them.
This recipe makes 8 frittatas (i use a large muffin case). I poach the chicken breast before i start making the recipe which allows it to cool while you prepare. You could also use any left over roast chicken as well.

Ingredients

Cooking spray
150g of spinach
200g of cooked chicken breast (cut into small chunks)
3 spring onions (chopped finely)
100g of natural cottage cheese
8 eggs
Salt and pepper

Method

1. Preheat the oven to 170℃. Using a non-stick muffin tin spray the 8 holes with cooking spray.

2. Put the spinach in a sieve or colander. Pour a kettleful of boiling water over the spinach to wilt them. Run cold water over the leaves to stop them cooking. Leave to drain. Once the leaves have cooled squeeze as much water from the spinach as you can (better to do this in small batches), then roughly chop the spinach.

3. Divide the chicken, spinach, spring onions and cottage cheese between the 8 muffin cases.

4. Beat the eggs with salt and pepper. Divide the eggs between the muffin tin holes (it may not look like there is enough but the mixture will rise during cooking).

5. Bake for 20-25 minutes until risen and golden.

6. Allow to cool slightly and serve with a salad or once completely cooled store in the fridge.

Enjoy x

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