Ingredients:

  • 6 large Egg Whites (180ml)
  • 4 large Whole Eggs
  • 1 cup Low-fat Cottage Cheese (225g)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 tsp Garlic Powder
  • 2 cups Fresh Baby Spinach (60g)
  • 1/2 cup Roasted Red Peppers (75g)
  • 1/2 cup Feta Cheese (75g)
  • 1 tbsp Avocado Oil

Instructions:

  1. Heat avocado oil in a pan over medium heat. Toss in the 60g of baby spinach and cook for 2 minutes until wilted and vibrant green.
  2. Place the sautéed spinach and the 75g of diced red peppers on a paper towel. Squeeze firmly to remove every drop of liquid.
  3. Add 180ml egg whites, 4 whole eggs, 225g cottage cheese, salt, pepper, and garlic powder to your blender.
  4. Pulse for exactly 30 seconds until the liquid is pale yellow and frothy.
  5. Grease your silicone mold lightly. Distribute the spinach, peppers, and 75g of crumbled feta evenly across 12 cavities.
  6. Fill each cavity about 3/4 of the way full with the egg mixture.
  7. Place the muffin tin on a large baking sheet. Pour hot water into the baking sheet until it reaches halfway up the sides of the muffin mold.
  8. Slide into the oven at 150°C for 25 minutes until the centers are set but slightly jiggly.
  9. Let the pan sit for 5 minutes. Use a plastic spatula to gently pop the bites out.