NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.5 cup fresh spinach

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a standard 6-cup muffin tin with oil or use high-quality silicone liners.

• 2

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced red bell pepper for 3 to 4 minutes until softened.

• 3

  Add the chopped fresh spinach to the skillet and stir for 1 minute until just wilted, then remove from the heat to cool.

• 4

  In a blender, combine the whole eggs, liquid egg whites, and cottage cheese, blending on high for 30 seconds until the mixture is completely smooth and frothy.

• 5

  Pour the egg mixture into a bowl and stir in the sea salt, black pepper, garlic powder, sautéed vegetables, and grated sharp cheddar cheese.

• 6

  Distribute the mixture evenly among the 6 muffin cups, filling each one nearly to the top.

• 7

  Bake for 20 to 25 minutes until the muffins have risen, the centers are set, and the tops are a light golden brown.

• 8

  Let the muffins rest in the tin for 5 minutes before gently removing them with a silicone spatula to serve warm.