Cosy up
Spinach & ricotta egg muffins
Serves 4 Makes 8 Time to make 35 mins plus 10 mins standing Cost per serve $1.95
✔diabetes friendly ✔vegetarian
1 tablespoon olive oil
1 bunch silverbeet, white stalks removed, leaves finely chopped
1 garlic clove, crushed
¼ teaspoon freshly grated nutmeg
8 eggs, whisked
100g Greek-style yoghurt
150g fresh ricotta
4 slices multigrain sourdough, toasted
Preheat oven to 160°C. Double line 8 holes of a 12-hole (¹/ ³ -cup capacity) muffin tin with thick paper cases. Heat oil in a large, deep frying pan over high heat. Add silverbeet and cook, tossing, for 2 minutes or until starting to wilt. Add garlic and cook, stirring, for 1 minute or until silverbeet has wilted and mixture is dry. Transfer silverbeet and
