Cottage cheese frittatas
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Watch these perfect sized starters disappear from the plates in a flash! A perfect dish to tease the appetite.
Ingredients
97% fat-free cottage cheese
250 g
Egg(s)
4 medium
Canned corn kernels, rinsed and drained
1 420g can, (420g can, drained)
Baby spinach
60 g, chopped
Fresh chives
2 tbs, chopped
Cherry tomatoes
260 g
Watercress
1 cup(s), to serve
Instructions
1
Preheat oven to 180°C. Spray six ⅔-cup (160ml) capacity muffin tins with oil and line the bases with baking paper.
2
Whisk the cottage cheese and eggs in a bowl until combined. Stir in the corn, spinach, and 1½ tbs chives, and season with salt and pepper.
3
Divide the mixture evenly between the prepared muffin tins. Bake for 30 minutes or until set and golden.
4
Meanwhile, line an oven tray with baking paper. Divide tomatoes into 4 bunches and arrange on the tray. Bake for 25-30 minutes or until soft.
5
Leave the frittatas in the tins until cool enough to handle. Run a small knife around the insides of the tins to loosen the frittatas. Remove paper. Serve frittatas with the tomatoes topped with the remaining chives and watercress.
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