Ingredients


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









Method


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

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