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Spinach and Dill High Protein Egg Cups

GF | NF | RSF - Contains Egg. Contains Dairy
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Servings: 6 egg cups
Course: 2 meals a day, Baby Led Weaning, BLW, Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs 
  • 1/3 cup ricotta or cottage cheese 
  • 1/4 cup frozen spinach, juice squeezed out (measured after juice squeezed out)
  • 1 tbsp fresh dill 
  • 1 garlic clove 
  • 1/8 tsp salt - if appropriate

Equipment

  • 1 Baking Tray
  • 1 bowl
  • 1 Whisk
  • 1 knife
  • 1 cutting board

Method
 

  1. Preheat the oven to 170 degrees and line a baking tray with patty papers 
  2. Finely dice the garlic clove and the fresh dill 
  3. Crack the eggs into a bowl and whisk well. Add in the garlic, dill, spinach, ricotta OR cottage cheese and salt if using 
  4. Mix well and pour into the patty papers. Place into the oven to cook for roughly 15 minutes or until cooked within

Notes

Able to be frozen: no 
Recipe by Jane Houston for Boob to Food