Ingredients:

  • 8 large eggs
  • 0.5 cup low-fat cottage cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 cups fresh baby spinach, chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup sun-dried tomatoes, oil-packed and diced
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease your muffin tin thoroughly with non stick spray or butter.
  3. Chop 2 cups of fresh baby spinach into small ribbons.
  4. Dry the spinach by pressing it between paper towels.
  5. Whisk 8 large eggs with 0.5 cup low-fat cottage cheese in a large bowl.
  6. Add 0.5 tsp garlic powder, 0.5 tsp sea salt, and 0.25 tsp black pepper.
  7. Fold in the spinach, 0.5 cup crumbled feta, 0.25 cup diced sun dried tomatoes, and 2 sliced green onions.
  8. Pour the mixture into the muffin cups, filling each about 3/4 full.
  9. Bake for 20 minutes until the centers are set and the edges are lightly golden.
  10. Rest the muffins in the pan for 5 minutes before removing.