Ingredients

The following ingredients have 4 Servings
  • 1 cup baby spinach (chopped)
  • 1/2 cup diced bell peppers
  • 1/2 cup baby tomatoes (diced)
  • 2 cups egg whites
  • 1/2 cup cottage cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instruction

  • Pre-heat oven to 300ºF. Coat a 12-cup muffin tray with cooking spray. Combine all prepared veggies in a medium mixing bowl and then evenly divide the veggie mixture among the 12 muffin cups.
  • Combine egg whites, cottage cheese, salt, pepper and garlic powder in a blender and blend until light and frothy.
  • Pour the egg mixture over the veggies, again, doing your best to divide the eggs as evenly as possible among all 12 muffin cups.
  • Place tray in the oven and bake for 25 minutes or until the eggs have fluffed up and are cooked through.
  • Cool before removing from the pan. They should pop out easily if you greased your pan really well. Serve immediately or pop into the fridge or freezer. To re-heat, microwave the muffins for 45-60 seconds or until thawed. Enjoy!