YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Whisked eggs and cottage cheese baked into velvety bites with salty feta crumbles and tender ribbons of fresh spinach.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.75 oz feta cheese
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 300°F and lightly grease a silicone muffin tin with the extra virgin olive oil.
Place the eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a high-speed blender.
Blend the mixture on high for 30 seconds until it is completely smooth and slightly frothy.
Finely chop the fresh baby spinach and distribute it evenly among six muffin cups.
Pour the blended egg mixture over the spinach until each muffin cup is about three-quarters full.
Top each cup with the crumbled feta cheese, pressing the crumbles slightly into the liquid.
Place a baking pan 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 25 to 30 minutes, or until the centers are just set and no longer jiggly.
Remove from the oven and let the bites cool in the tin for 5 minutes before gently popping them out to serve.