YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Whisked eggs and creamy cottage cheese baked into velvety bites with sautéed spinach, vibrant red peppers, and tangy feta cheese.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 oz feta cheese
1 cup fresh spinach
0.25 cup 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
Preheat your oven to 350°F (175°C) and generously grease a silicone muffin pan with cooking spray or a light coating of oil.
Finely chop the fresh spinach and finely dice the red bell pepper.
Heat the extra virgin olive oil in a small skillet over medium heat, then sauté the spinach and peppers for 3-4 minutes until the spinach is wilted and the peppers are tender.
In a high-speed blender, combine the eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder. Blend on high for 30 seconds until the mixture is completely smooth and aerated.
Stir the sautéed vegetables into the egg mixture by hand to ensure they are evenly distributed.
Divide the mixture evenly among 6-8 muffin cups, filling them nearly to the top.
Crumble the feta cheese over the top of each egg bite.
Bake for 20-25 minutes, or until the egg bites are set in the center and slightly golden on the edges.
Allow the bites to cool in the pan for 5 minutes before gently popping them out of the silicone mold to serve.