YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg Muffins with Chickpeas
Oven-baked egg muffins packed with creamy cottage cheese, sautéed spinach, and protein-rich chickpeas, seasoned with turmeric for a warm, earthy finish.
INGREDIENTS
2 Large Eggs
1/4 cup Low-Fat Cottage Cheese
1/3 cup Canned Chickpeas, rinsed and drained
1 cup Fresh Spinach
1.25 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Ground Turmeric
1/4 teaspoon Black Pepper
Pinch of Sea Salt
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin with a small amount of the olive oil.
Heat the remaining olive oil in a skillet over medium heat and sauté the fresh spinach until just wilted.
In a large mixing bowl, whisk together the eggs, cottage cheese, turmeric, black pepper, and a pinch of salt until well combined.
Gently fold the sautéed spinach and the drained chickpeas into the egg mixture.
Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes or until the muffins are set in the center and slightly golden on top.
Allow the muffins to cool for a few minutes before removing them from the tin to enjoy warm.