Ingredients:

  • 1 1/2 cups Liquid Egg Whites (360 ml)
  • 1/2 cup Low-Fat Cottage Cheese (120 g), small curd preferred
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Onion Powder
  • 1 cup Fresh Spinach (packed, 50 g), wilted and squeezed dry
  • 1/3 cup Feta Cheese (45 g), crumbled
  • 2 Tbsp Diced Roasted Red Pepper (optional)
  • Non-Stick Cooking Spray or Butter, as needed

Instructions:

  1. Preheat the oven to 325°F (160°C). Lightly spray the 12 cups of the silicone mould or muffin tin with non-stick spray or brush with melted butter.
  2. Wilt the packed spinach by quickly sautéing or microwaving it. Transfer to a clean kitchen towel and squeeze very firmly to remove all excess moisture. Coarsely chop the dried spinach.
  3. In a small bowl, gently mix the wilted spinach, crumbled feta, and diced red pepper (if using). Divide this mixture evenly among the 12 prepared cups, placing the fillings before adding the egg base.
  4. Place the liquid egg whites, cottage cheese, salt, pepper, and onion powder into a blender or use an immersion blender.
  5. Blend on high speed for 30–60 seconds until the mixture is completely smooth, frothy, and slightly thickened. The cottage cheese must be fully incorporated.
  6. Allow the egg mixture to rest for 5 minutes (optional). Carefully pour the blended egg mixture over the fillings in the prepared moulds, filling each cup almost to the very top.
  7. Bake for 20–22 minutes. The bites are ready when the edges are set, the center is puffy, and they spring back lightly when touched.
  8. Remove from the oven and let them cool in the mould for 5 minutes. Gently pop the bites out and serve warm, or cool completely on a wire rack for storage.