Ingredients:

  • 1 tablespoon olive oil (15ml)
  • ½ cup finely chopped onion (75g)
  • 1 cup finely chopped vegetables (spinach, bell peppers, mushrooms, zucchini) (150g)
  • 6 large eggs (300g)
  • 1 cup low-fat cottage cheese (225g)
  • ½ cup shredded cheddar cheese (50g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3-5 minutes. Add remaining vegetables and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Let cool slightly.
  3. In a large mixing bowl, whisk together eggs and cottage cheese until smooth.
  4. Stir in the sautéed vegetables, cheddar cheese, and Italian seasoning into the egg mixture. Season with salt and pepper to taste.
  5. Evenly divide the egg mixture among the prepared muffin tin cups, filling each about ¾ full.
  6. Bake for 20-25 minutes, or until the egg bites are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  7. Let the egg bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or cold.