Spinach & Fetta Egg Bites
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 4 eggs
- 1/2 cup low-fat cottage cheese
- pinch salt, optional
- 3/4 cup frozen spinach, defrosted
- 1/2 cup reduced-fat fetta cheese
- 1 tbs dill, optional
Variations
Make egg bites with whatever you have!
Canned or frozen corn and peas work well, as do cherry tomatoes (squeeze out most of the juice and seeds first), sundried tomatoes, olives and fresh herbs.
Pre-cook any veggies that lose a lot of water when cooking (eg zucchini, mushroom, broccoli) or take longer than 10 minutes to cook (eg carrot, potato).
Method
1. Preheat oven to 160°C fan forced (or 180°C conventional). Use a silicone muffin tray, silicone muffin liners or patty pan liners. Eggs really stick to metal tins (even well-greased).
2. Whisk or blend eggs, cottage cheese and salt (if using) together. Blending gives a slightly lighter and more consistent texture.
3. Squeeze as much moisture as you can out of the spinach and chop roughly. Divide spinach and fetta between the muffin holes.
4. Top with egg mixture. Leave a little space as they will puff up in the oven.
5. Bake for 10 - 15 minutes (based on using ¼ cup volume silicone muffin liners). Don’t overcook! It’s ok if there’s a little runniness just on top – this will keep cooking out of the oven. They will also sink as they cool.
Storage instructions: These will keep in the fridge for about 4 days.
Freezing instructions: These freeze well and can be placed frozen in the lunchbox to defrost.
Looking for more flavours to try?
Check out the Chicken and Veggie combo. Or use the straight up Egg Bites recipe to create your own.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 221 kj | 553 kj |
| Protein | 5.5 g | 13.8 g |
| Fat, total | 3.1 g | 7.7 g |
| — saturated | 1.4 g | 3.4 g |
| Carbohydrate | 0.4 g | 0.9 g |
| — sugars | 0.3 g | 0.7 g |
| Sodium | 128 mg | 322 mg |
| Fibre | 0.4 g | 1 g |