Spinach muffin

Ingredients for 4 servings:

• 1 package of frozen spinach
• 3 eggs
• 1 onion(s)
• ½ package Parmesan, sliced
• salt and pepper
• curry
• nutmeg
• Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice the onion and sauté in a saucepan with a little butter. Add the frozen spinach, cover, and thaw over medium heat, stirring occasionally, then bring to a boil. Season generously with salt, pepper, and curry powder. Be careful with the nutmeg; only use a tiny pinch. Place the spinach in a fine sieve and press out as much water as possible with a tablespoon. Then return the spinach to the pan and continue cooking until dry. (If there’s too much liquid, the muffins won’t set.) Meanwhile, lightly grease the muffin tin with a little butter. Fold the eggs and 3/4 of the Parmesan cheese into the spinach and immediately pour the mixture into the tin. Sprinkle everything with the remaining Parmesan cheese. Bake the muffins in the oven at 170°C (fan oven) for about 15 minutes, until firm to the touch and the cheese is lightly browned. Can also be made into small muffin tins (shorter baking time) and served cold as finger food.