Ingredients:

  • 6 large eggs
  • 1 cup full-fat cottage cheese
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 tsp onion powder
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh chives, finely chopped
  • 0.5 cup shredded Gruyère or sharp white cheddar cheese
  • 0.25 cup roasted red peppers, finely diced
  • 0.25 cup fresh baby spinach, chopped

Instructions:

  1. Place the eggs, cottage cheese, salt, pepper, and onion powder into a blender. Blend on high for 30–45 seconds until the mixture is completely smooth and frothy.
  2. In a small bowl, whisk minced garlic into warm melted butter and let sit for 2 minutes. With the blender on low, slowly drizzle the garlic butter into the egg mixture. Stir in fresh chives by hand.
  3. Preheat oven to 300°F (150°C). Place a silicone muffin pan inside a large baking sheet. Distribute cheese, peppers, and spinach into 12 cups, then pour egg mixture until 3/4 full. Fill the baking sheet halfway with hot water.
  4. Bake for 22–25 minutes until centers are set with a slight jiggle. Do not allow the tops to brown.