YOUR SOLIN GENERATED RECIPE
Velvety Roasted Red Pepper Egg White Bites
Oven-baked egg whites and creamy cottage cheese blended into velvety bites with vibrant roasted red peppers and sharp Monterey Jack cheese.
INGREDIENTS
0.75 cup liquid egg whites
0.75 cup low-fat cottage cheese
0.25 oz Monterey Jack cheese
0.25 cup red bell pepper
1 tbsp green onions
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Preheat your oven to 300°F and place a baking dish filled with 1 inch of water on the bottom rack to create a steam-filled environment.
Lightly grease a silicone muffin tray with the extra virgin olive oil to ensure the bites release easily.
Place the liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a high-speed blender.
Blend on high for 30-45 seconds until the mixture is completely smooth and slightly aerated.
Finely dice the red bell pepper and thinly slice the green onions, then fold them into the egg mixture by hand.
Divide the mixture evenly among the muffin cups, filling each about three-quarters of the way to the top.
Sprinkle the shredded Monterey Jack cheese over each cup for a golden, melted finish.
Bake for 25-30 minutes until the egg bites are set and firm to the touch, but still possess a slight springiness.
Allow the bites to cool in the tray for 5 minutes before gently popping them out to serve.