Ingredients

The following ingredients have 12 Servings
  • 2 cups diced vegetables (I used zucchini, peppers, mushrooms, cherry tomatoes, and green onions.)
  • 1 cup spinach (chopped)
  • 8 eggs
  • 1/4 cup heavy cream (or half and half)
  • 1 cup Hood Cottage Cheese (I used Hood Cottage Cheese with Black Pepper.)
  • 2/3 cup shredded cheddar cheese
  • 1/2 tablespoon freshly minced herbs (I used parsley, chives, and basil.)
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instruction

  • Preheat oven to 375 degrees F.
  • Then, sauté the vegetables over medium-high heat for 5-7 minutes or until they are soft. Add the spinach during the final minute of cooking. Set aside to cool.
  • In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Then, stir in the sautéed vegetables, and Hood Cottage cheese.
  • Spray a muffin pan with cookie spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
  • Bake for about 30 minutes or until the eggs are set.
  • Serve immediately or refrigerate for up to three days.