Ingredients:

  • 6 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp basil pesto
  • 1 cup fresh baby spinach, finely chopped
  • 1/4 cup sun-dried tomatoes, diced small
  • 2 tbsp olive oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a silicone muffin tin with olive oil or non-stick spray.
  2. Combine the eggs, cottage cheese, Parmesan, salt, and pepper in a blender. Process on high for 30–60 seconds until the mixture is completely smooth and slightly frothy.
  3. Pour the blended mixture into a bowl. Using a spatula, gently fold in the chopped spinach and diced sun-dried tomatoes.
  4. Spoon the mixture into the muffin tins, filling each cup about 3/4 of the way.
  5. Drop one teaspoon of basil pesto onto the center of each muffin. Use a toothpick or the tip of a knife to swirl the pesto into the egg mixture.
  6. Bake for 18–22 minutes until the centers are set and the tops are lightly golden.
  7. Let them cool in the pan for 5 minutes to allow the structure to firm up before removing.