Sun-Dried Tomato & Spinach Egg Bites

Ingredients

• 1 tsp (5 ml) olive oil
• 8 (400 g) large eggs
• 1 1/2 cups (339 g) low-fat cottage cheese, 1%
• 3 oz (85 g) feta, crumbled
• a pinch of black pepper
• 1/3 cup (18 g) sun-dried tomatoes (dry-packed), finely chopped
• 2 cups (60 g) baby spinach, finely chopped
• 1/4 cup (6 g) fresh basil leaves, torn
• 2 (272 g) avocados, sliced
• 2 cups (246 g) raspberries

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 325°F (165°C) with a roasting pan of hot water on the lowest rack; the steam keeps the bites soft. Oil a 12-cup muffin pan.
2. Blend the eggs, cottage cheese, feta and pepper for 30 seconds, until smooth and frothy. That is what makes them velvety, not spongy.
3. Divide the sun-dried tomatoes and spinach among the cups and pour the egg over, three-quarters full.
4. Bake on the middle rack for 22 to 25 minutes, until just set with a slight wobble. Rest 5 minutes, scatter the basil over and serve 3 per portion with half an avocado and some raspberries.