1 bunch silverbeet
400g reduced fat fresh ricotta
100g reduced fat feta
1/3 cup chopped low fat semi dried tomatoes
1 tbsp chopped dill
2 tsp finely grated lemon rind
2 garlic cloves, crushed
1 Preheat the oven to 180C.
2 Line 6 large muffin cups with non-stick baking paper.
3 Pull the green leafy part from the silverbeet stems.
4 Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
5 Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients.
6 Divide between the muffin tins, and bake for 30 minutes.
7 Serve at room temperature.
The Carousel thanks Australian Eggs for this recipe.