Ingredients
Scale
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese (2% or 1% works best)
- 1/4 cup shredded Monterey Jack or sharp cheddar cheese
- 1/2 cup fresh spinach, finely chopped
- 2 tablespoons roasted red peppers, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a standard 12-cup muffin tin or a silicone muffin mold with non-stick cooking spray. If you are using a metal tin, ensure you grease it thoroughly to prevent the egg whites from sticking to the sides. Set the pan aside while you prepare the mixture.
- Place the egg whites, cottage cheese, salt, black pepper, and garlic powder into a high-speed blender. Pulse the mixture for 20 to 30 seconds until the cottage cheese is completely smooth and the mixture looks frothy. This blending step is crucial because it incorporates air into the whites and removes the chunky texture of the cottage cheese, resulting in a souffle-like consistency.
- Distribute the chopped spinach and diced red peppers evenly among six of the muffin cups. Pour the blended egg mixture over the vegetables until each cup is about 3/4 full. Sprinkle the shredded cheese on top of each bite. Place the tin in the oven and bake for 22 to 25 minutes, or until the centers are set and the tops are slightly golden. Remove from the oven and let them cool for 5 minutes before using a plastic knife or spatula to gently pop them out of the tin.
- Cook Time: 35 minutes