Ingredients:

  • 5 oz fresh baby spinach, roughly chopped
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 6 large eggs
  • 1 cup cottage cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 cup crumbled feta cheese
  • 1 tbsp melted butter

Instructions:

  1. Heat butter in a skillet over medium heat. Add diced shallots and sauté until translucent (about 3 minutes), then stir in minced garlic and chopped spinach, cooking until wilted (about 2 minutes).
  2. Transfer the sautéed spinach mixture to a fine mesh strainer and press down firmly with a spoon to remove all excess liquid.
  3. Place eggs, cottage cheese, salt, pepper, and nutmeg into a blender or food processor. Blend on high for 30–60 seconds until completely smooth and aerated.
  4. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with melted butter.
  5. Divide the squeezed spinach evenly among the 12 muffin cups. Pour the blended egg mixture over the spinach until each cup is 3/4 full.
  6. Top each muffin with a pinch of crumbled feta cheese.
  7. Bake for 22–25 minutes, or until the centers are set and the tops are light golden brown.
  8. Allow the frittatas to rest in the pan for 5 minutes before loosening the edges with a knife and removing them.