EGG WHITE BITES
Servings 0
Ingredients
- Avocado oil spray
- 16 oz carton of egg whites or 2 cups of egg whites (separated from yolks)
- 1 tbsp fresh basil chopped
- 1 clove garlic minced or 1/4 teaspoon powdered garlic
- ½ cup part-skim ricotta or cottage cheese
- 1/4 tsp sea salt or to taste if you like more
- 1/4 tsp black pepper ground
- 1 cup fresh spinach chopped
- 1 red bell pepper, roasted and chopped
- 1/4 cup feta or cheddar cheese crumbled or shredded (cheese with hot peppers in it is really good)
Instructions
- Heat oven to 350° Fahrenheit. Put a container of hot water in bottom of oven (because we're pretending to do sous vide). Prep 12 muffin cups with avocado oil (or other oil, could even be butter).
- Put one red pepper in baking dish and roast in oven until skin pulls away and chars slightly. (Or use jarred red pepper.)
- Chop basil and garlic. Chop spinach and roasted bell pepper. Place in prep bowl and mix together. Place a layer of spinach-pepper mixture in bottom of muffin cups.
- Add feta or cheddar cheese to the cups.
- Combine egg whites, ricotta/cottage cheese, basil, garlic (fresh or powdered) salt, and pepper in a blender; blend until smooth, about 15 seconds.
- Pour egg mixture into muffin cups. Mine are usually full to the top.
- Place muffin pan(s) in oven and bake for 22-25 minutes or until egg mixture is completely cooked.
- Remove egg bites to cooling rack.
Notes
These freeze very well. To serve after freezing, if you remember to take them out of the freezer and put them in the fridge, thaw overnight, put 2 on plate. Put in microwave for 1 minute on full power. To reheat from frozen, takes about 2 minutes. Let cool. Enjoy!