Makes 8-12
1 large bunch silverbeet, stalks removed
2 eggs
1 cup cottage cheese
½ cup grated Parmesan cheese
1 clove garlic, peeled and chopped
¼ tsp freshly ground black pepper
Preheat oven to 200°C.
Spray 8-12 muffin pans with canola oil.
In three batches, pulse silverbeet leaves in a food processor until finely chopped. Add a little water if required.
Beat the eggs in a bowl. Add silverbeet, cottage cheese, Parmesan cheese, garlic, pepper and mix.
Divide the silverbeet mixture among the muffin pans. Bake in preheated oven for about 20 minutes or until set. Leave for 5 minutes, then loosen the edges with a knife and then turn out. Top with a slice of tomato, a walnut or an olive.
Serve warm with a salad.
Note: Use up the silverbeet stalks for soup or to help make veggie stock.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes