VEGGIE EGG WHITE BITES
1 yellow bell pepper, finely chopped
1 orange bell pepper, finely chopped
2 cups baby spinach or kale, finely chopped
1 cup shredded mozzarella cheese
10 egg whites (about 2 cups)
1 teaspoon salt
½ teaspoon black pepper
½ cup cottage cheese
1 cup cheddar cheese
Preheat oven to 325 degrees. Bring a pot of water to a boil.
Spray a muffin tin with non-stick cooking spray. Mix the chopped peppers and spinach in a small bowl. Reserve about ½ cup and divide the rest between the muffin cups. Divide the mozzarella cheese on top of the veggies.
Put the egg whites, salt, and pepper in a blender and blend for 1 minute until the egg whites are frothy. Add the cottage cheese to the blender and pulse several times. Pour the egg white mixture evenly over the veggies in each muffin cup, taking care to make sure the curds from the cottage cheese are also spread evenly between the cups (they may settle at the bottom of the blender so spoon them on evenly).
Sprinkle the reserved veggies over the tops of the egg whites and then evenly divide the cheddar cheese over the tops.
Place the muffin tin on a rimmed baking sheet. And pour the boiling water into the baking sheet, under the muffin tin, about ½ way up the sides of the baking sheet and carefully place it in the oven.
Bake for 25-30 minutes until a knife inserted in the center of the bites comes out clean.
Run a knife around the edges of each bite to loosen and then let them set for 10 minutes. Remove the bites from the muffin tins using a small spoon and chow down!!