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- 3 cups egg whites
- 1 cup cottage cheese
- 1 cup grated mozzarella cheese
- Salt + pepper to taste
- 1/4 cup diced roasted or raw red bell pepper
- 1/4 cup finely chopped spinach
- Boiling hot water
- Cooking spray
- Instructions
- Preheat the oven to 350F and prepare a silicone, cupcake mold, generously
- Next, prepare the veggies by finely chopping the roasted or raw red bell pepper and spinach. I’ve landed a food processor for a few seconds. Set aside.
- In a blender add in the egg whites, cottage cheese and mozzarella cheese and blender for 60 seconds. You want to really create a lot of bubbles here.
- Then, place the silicone liner a baking sheet and add in the veggies, then fill each cavity with the egg white mixture about 3/4 of the way full and sprinkle with salt and pepper.
- Fill the baking sheet with boiling water about 1/2 of the way full up to the liners, then bake for about 30-35 minutes or until the tops are firm to the touch.