Ingredients:

  • 8 large eggs
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup skim milk
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup mushrooms, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1 tbsp olive oil
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 tsp smoked paprika
  • Fresh chives for garnish

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add diced onions, peppers, and mushrooms; sauté for 5–7 minutes until mushrooms have released liquid and are lightly browned. Stir in spinach at the end until wilted and remove from heat.
  2. Combine eggs, cottage cheese, milk, salt, and pepper in a blender. Blend on high for 20–30 seconds until the mixture is smooth and slightly frothy.
  3. Preheat oven to 350°F (175°C) and generously spray a 12-cup standard muffin tin with non-stick cooking spray.
  4. Divide the sautéed vegetables evenly among the 12 muffin cups.
  5. Pour the blended egg mixture over the vegetables until each cup is approximately 3/4 full.
  6. Sprinkle shredded cheddar cheese and smoked paprika on top of each muffin.
  7. Bake for 22–25 minutes until the edges are set and the tops are lightly golden.