YOUR SOLIN GENERATED RECIPE
Velvety egg bites baked with sharp cheddar and fresh spinach, offering a creamy texture and savory finish.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
0.5 cup baby spinach
0.25 cup red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp extra virgin olive oil
PREPARATION
Preheat oven to 300°F (150°C) and grease a silicone muffin tin with olive oil.
Finely dice the red bell pepper and chop the baby spinach.
In a blender, combine the eggs, 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 in the chopped spinach and diced bell peppers by hand.
Divide the mixture evenly among 6 muffin cups.
Sprinkle the shredded sharp cheddar cheese over the top of each cup.
Place the muffin tin in a larger baking pan and fill the larger pan with 1 inch of hot water to create a water bath.
Bake for 25-30 minutes until the centers are set but still slightly jiggly.
Allow to cool for 5 minutes before popping them out of the silicone mold.