YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Egg Bites with Roasted Vegetables
Whisked eggs and cottage cheese baked into velvety bites with vibrant roasted peppers and baby spinach for a satisfying, protein-packed start.
INGREDIENTS
3 large eggs
1 cup cottage cheese
0.5 cup red bell pepper
0.5 cup baby spinach
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease a silicone muffin tin with the extra virgin olive oil to ensure the bites release easily.
Finely dice the red onion and red bell pepper, then sauté them in a small skillet over medium heat for 4-5 minutes until they are tender and slightly caramelized.
In a high-speed blender, combine the eggs, cottage cheese, sea salt, black pepper, and garlic powder, blending on high for 30 seconds until the mixture is completely smooth and aerated.
Roughly chop the fresh baby spinach and stir it into the blender carafe along with the sautéed peppers and onions using a spatula.
Carefully pour the egg mixture into the prepared muffin tin, filling each cavity about three-quarters of the way to allow for rising.
Bake for 20 to 25 minutes or until the egg bites are set in the center and the tops have just begun to turn a light golden brown.
Remove from the oven and let the bites cool in the tin for at least 5 minutes before gently popping them out to serve warm.