Ingredients:

  • 6 large whole eggs (300g)
  • 1 cup liquid egg whites (240ml)
  • 1/2 cup low-fat cottage cheese (120g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 tsp garlic powder (1g)
  • 1 cup fresh spinach, finely chopped (30g)
  • 1/2 cup sharp cheddar cheese, shredded (60g)
  • 1/2 cup red bell pepper, finely diced (60g)
  • 1/4 cup green onions, sliced (15g)
  • 1 tbsp avocado oil (15ml)

Instructions:

  1. Add the whole eggs, egg whites, cottage cheese, salt, pepper, and garlic powder into a blender. Process on high for 30 seconds until the mixture is uniform, pale yellow, and slightly frothy.
  2. Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin tin with avocado oil.
  3. Divide the chopped spinach, diced red bell peppers, and shredded cheddar cheese evenly among the 12 muffin cups.
  4. Carefully pour the blended egg mixture over the fillings in each cup, filling them approximately 3/4 of the way to the top.
  5. Bake for 22–25 minutes until the centers are set and the edges are slightly puffed and golden.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them with a thin knife around the edges.