YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Fluffy egg bites baked with sautéed spinach and tangy feta cheese, blended with cottage cheese for a velvety and protein-packed finish.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 oz feta cheese
1 cup fresh spinach
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 and lightly grease a silicone muffin tin with the extra virgin olive oil.
Finely chop the fresh spinach and set it aside in a small bowl.
In a high-speed blender, combine the whole eggs, egg whites, cottage cheese, sea salt, black pepper, and garlic powder.
Blend the mixture on high for approximately 30 seconds until it is completely smooth and slightly aerated.
Gently stir the chopped spinach and crumbled feta cheese into the blended egg mixture by hand using a spatula.
Pour the mixture evenly into the muffin tin cups, filling each one about three-quarters of the way to the top.
Place a separate baking dish filled with one inch of hot water on the bottom rack of the oven to create a steam-filled environment.
Bake the egg bites on the middle rack for 20-25 minutes until the centers are set and the tops are slightly golden.
Remove from the oven and let the bites cool in the tin for 5 minutes before carefully popping them out of the silicone mold.