Spinach, Pepper & Feta Egg Bites

1. Pre-heat the oven to 300 degree.
2. Fill a baking dish with boiling water and place it on the bottom rack in the oven.
3. To a blender, add cottage cheese and pulse until smooth. Set aside for later.
4. In a large bowl, add eggs, salt and black pepper, whisk to combine. Stir in cottage cheese and continue to mix. 
5. Next, add chopped veggies, gouda cheese and garlic, mix to combine.
6. To a well-greased muffin tin, evenly separate egg mixture amongst the 12 wells.
7. Top with crumbled feta and bake on the middle rack for 20 minutes or until eggs have set. (NOTE: time and temp may vary depending on stove).
8. Remove from heat and allow omelette bites to rest before removing from muffin tray.

Ingredients

• 6 large WF eggs
• 1/2 cup spinach, chopped
• 1/2 cup herbed gouda cheese, shredded
• 1/4 red bell pepper, diced
• 2 tbsp green onions, sliced
• 1 garlic clove, minced
• 1 cup low fat cottage cheese
• ~1/4 cup feta, crumbled
• 1/8 – 1/4 tsp. Salt
• 1/4 tsp. freshly ground black pepper

Note: Keeps well in the fridge for 3 days. When ready to eat, reheat and enjoy!

Meal Prep Tip: Store omelette bites in the freezer by placing them in freezer safe bags and labelling the date they were made. When ready to eat, remove from freezer, thaw and reheat in microwave or toaster oven.

Pro Tip: pair 2-3 omelette bites with a whole grain option and a side of fruit to make it a balanced meal on busy mornings.