Ingredients:

  • 6 large whole eggs
  • 1/2 cup liquid egg whites
  • 1/2 cup low-fat cottage cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 cup fresh spinach, chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup green onions, sliced
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add diced bell peppers and sauté for 3-4 minutes until softened.
  2. Stir in the chopped spinach and cook just until wilted (about 1 minute). Remove from heat and let cool slightly.
  3. Place whole eggs, egg whites, cottage cheese, salt, pepper, and garlic powder into a blender. Blend on high for 30 seconds until the mixture is completely smooth and slightly frothy.
  4. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin generously with oil or use silicone liners.
  5. Divide the sautéed vegetables and shredded cheese evenly among the 12 muffin cups.
  6. Pour the blended egg mixture over the fillings until each cup is about 3/4 full.
  7. Bake for 20–25 minutes until the tops are set, edges are golden-brown, and the centers no longer jiggle.