NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 oz shredded sharp cheddar cheese

1 cup chopped baby spinach

0.25 cup diced red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease six cups of a standard muffin tin with the extra virgin olive oil.

• 2

  Place a small skillet over medium heat and sauté the diced red bell pepper and chopped baby spinach until the spinach is fully wilted and the peppers are tender.

• 3

  In a large mixing bowl, whisk together the eggs, liquid egg whites, and low-fat cottage cheese until the mixture is well combined and slightly frothy.

• 4

  Add the shredded sharp cheddar cheese, sea salt, black pepper, and garlic powder to the egg mixture and stir to incorporate.

• 5

  Fold the sautéed vegetables into the egg and cheese mixture until evenly distributed.

• 6

  Carefully pour the mixture into the prepared muffin cups, filling each one approximately three-quarters of the way to the top.

• 7

  Bake for 20 to 25 minutes until the muffins have puffed up, the centers are set, and the edges are a beautiful golden brown.

• 8

  Remove from the oven and allow the muffins to cool in the tin for 5 minutes before gently lifting them out with a silicone spatula or knife.