Ingredients:

  • 2 cups egg whites
  • 1 cup low-fat cottage cheese
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 cup fresh spinach, chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup shredded mozzarella or cheddar
  • Olive oil or avocado oil spray

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with oil spray or line with parchment cups.
  2. In a medium mixing bowl, toss together the chopped spinach, diced bell peppers, and shredded cheese until evenly distributed.
  3. Combine the egg whites, cottage cheese, garlic powder, salt, and pepper in a high-speed blender. Blend on high for 15–30 seconds until the mixture is light, frothy, and completely smooth.
  4. Divide the vegetable and cheese mixture evenly among the 12 muffin cups.
  5. Pour the blended egg mixture over the fillings, filling each cup about 3/4 of the way to the top.
  6. Bake for 20–25 minutes, or until the centers are set and the tops are slightly golden. Let cool in the pan for 5 minutes before removing.