Spinach Egg Bites

Egg bites are basically tiny frittatas baked in muffin tins. This recipe, from the NYT Cooking section, is mostly spinach and green onions held together by egg, cottage cheese and Parmesan. Frozen spinach is very good for you. It's packed with iron, calcium, folate and antioxidants. In fact, it’s often more nutritious than fresh spinach that's traveled many miles to the supermarket. The NYT recipe calls for two 10-oz. packages of frozen chopped spinach but I found that to be too ‘spinachy’ for my tastes, so I cut it down to one. If you love spinach, use two packages but be prepared for a plethora of green.

It's important to know that the foods that keep us satisfied the longest are high in protein and fiber. Both are plentiful in these delicious egg bites. If you're trying to lose or maintain weight, these make a great breakfast or afternoon snack. As always, they are insanely low in fat, calories and WW Points.

Note: when you assemble the ingredients, be sure to thoroughly stir the spinach into the egg mixture, as it tends to clump when thawed.

Olive oil for greasing the muffin tin

1 (10-oz.) package frozen chopped spinach, thawed

4 scallions, thinly sliced

6 large eggs

2 cups cottage cheese

1/4 cup grated Parmesan

Pinch of ground nutmeg

Salt and freshly ground pepper

6 Tbsp. all-purpose flour

1 tsp. baking powder

Heat oven to 375 degrees F. Generously grease a 12-cup muffin tin or spray with nonstick spray.

Squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir with a fork until well combined. Add the flour and baking powder and stir just until incorporated.

Fill the muffin tins with the spinach mixture and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites.

Bites keep in the fridge for several days and can be frozen for up to 3 months. To reheat, microwave them for 10 to 15 seconds at a time until warmed through.

Makes 12 egg bites

WW Points per bite: 1