NUTRITION

SERVINGS

INGREDIENTS

1.25 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup fresh baby spinach

0.5 cup cooked quinoa

1 tbsp nutritional yeast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard 12-cup muffin tin with the olive oil to ensure easy removal.

• 2

  In a high-speed blender, combine the liquid egg whites, cottage cheese, nutritional yeast, sea salt, black pepper, and garlic powder, blending until the mixture is completely smooth and aerated.

• 3

  Finely chop the fresh baby spinach so it distributes evenly throughout the muffins.

• 4

  Divide the cooked quinoa and chopped spinach among 6 of the muffin cups, pressing them down slightly into the bottom.

• 5

  Carefully pour the blended egg white mixture over the spinach and quinoa until each cup is three-quarters full.

• 6

  Place the tin in the center of the oven and bake for 20 to 25 minutes, or until the muffins have risen and the tops are firm to the touch.

• 7

  Allow the muffins to cool in the pan for at least 5 minutes to let them set properly before using a silicone spatula to gently pop them out.