Spinach and Red Pepper Egg Bites
Ingredients:
- Extra-virgin olive oil, for greasing
- 6 large eggs
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 3 cups fresh spinach (about 3 ounces)
- ½ cup diced roasted red bell pepper (about 1 pepper)
- ½ cup chopped green onion (about 2 green onions)
Instructions:
- Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
- In a blender, combine the eggs, cottage cheese, salt, and a few grinds of black pepper. Blend until smooth and set aside.
- Heat a large skillet over medium heat and drizzle lightly with olive oil. Add the spinach and sauté, stirring frequently, until just wilted, about 1-2 minutes. Transfer the spinach to a clean dish towel or paper towels and squeeze out excess liquid. Roughly chop the spinach.
- In a medium bowl, combine the chopped spinach, diced roasted red pepper, and green onion. Toss to mix well. Measure out ¼ cup of the vegetable mixture and set it aside.
- Evenly divide the remaining vegetable mixture among the wells of the muffin tin. Pour about ¼ cup of the egg mixture into each well, filling them almost to the top. Distribute any remaining egg mixture evenly. Sprinkle the reserved ¼ cup of vegetables on top of each muffin.
- Bake for 18-22 minutes, or until the eggs are fully set. Allow the muffins to cool for 5 minutes before carefully removing them from the pan.
