NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 oz Gouda cheese

0.5 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

• 1

  Preheat your oven to 325°F and lightly grease a silicone muffin tin or six small ramekins.

• 2

  Finely dice the red bell pepper into uniform pieces.

• 3

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the peppers until they are tender and slightly sweet.

• 4

  In a high-speed blender, combine the eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder.

• 5

  Blend the mixture on high for 30 to 45 seconds until it is completely smooth and has a frothy, aerated texture.

• 6

  Grate the Gouda cheese and distribute it evenly into the bottom of the prepared muffin cups along with the sautéed peppers.

• 7

  Pour the blended egg mixture over the cheese and peppers, filling each cup about three-quarters of the way to the top.

• 8

  Place the muffin tin inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin to create a water bath.

• 9

  Bake for 25 to 30 minutes until the egg bites are set in the center and slightly golden on the edges.

• 10

  Remove from the oven and let the bites cool for 5 minutes in the tin before gently popping them out to serve.