Ingredients:

  • 6 large eggs
  • 1/2 cup low-fat cottage cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup red bell pepper, diced small
  • 3/4 cup shredded sharp cheddar cheese
  • 2 tbsp olive oil

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a blender or food processor, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Pulse until the mixture is completely smooth and slightly frothy.
  3. Thoroughly grease a 12-cup standard muffin tin with olive oil.
  4. Divide the chopped spinach, diced bell peppers, and shredded cheese evenly among the 12 muffin cups.
  5. Pour the egg mixture over the ingredients, filling each cup about 3/4 of the way full, and gently press the mix-ins down with a spatula.
  6. Bake for 20–22 minutes until the edges are golden-brown and the centers are set with a slight springy jiggle.
  7. Remove from the oven and let the muffins cool in the pan for 5 minutes before loosening the edges with a knife.