Lactose/dairy free butter, for greasing
85g baby spinach
4 vine ripened tomatoes, chopped
3 large eggs
100g grated lactose free cheddar
1 tbsp grated Parmesan (or Vegetarian alternative)
1 tbsp chopped chives
few sprigs of dill, roughly chopped
fresh nutmeg, for grating
Serves - 2
Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain.
When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
Beat the eggs and season well. Marble through the spinach, tomatoes, lactose free cheese, Parmesan, chives, dill and a generous grating of nutmeg.
Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set.
Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.
Recipe adapted from: Good Food