Ingredients:

  • 4 large (200g) eggs
  • 1 cup (225g) small-curd cottage cheese
  • ½ cup (55g) shredded sharp cheddar cheese
  • ¼ tsp (1.5g) kosher salt
  • ⅛ tsp (0.5g) cracked black pepper
  • 1 cup (30g) fresh baby spinach, finely chopped
  • ¼ cup (40g) red bell pepper, finely diced
  • 2 tbsp (15g) green onions, sliced thin

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Place the eggs, cottage cheese, shredded cheddar, salt, and pepper into the blender. Blend on high for 8–10 seconds until the mixture is completely smooth and slightly frothy.
  3. Pour the blended mixture into a mixing bowl and stir in the chopped spinach, bell peppers, and green onions by hand.
  4. Spoon the mixture evenly into a greased silicone muffin pan, filling each cup about ¾ of the way to the top.
  5. Place the silicone pan on a sturdy baking sheet and bake for 20–25 minutes until the tops are set and the centers have a slight, springy jiggle.