Ingredients:

  • 1.5 cups egg whites
  • 1 cup low-fat cottage cheese
  • 0.25 cup Neufchâtel or light cream cheese, softened
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 1 cup fresh baby spinach, finely chopped and wilted
  • 0.5 cup feta cheese, crumbled
  • 2 tbsp green onions, thinly sliced
  • 1 pinch ground nutmeg

Instructions:

  1. Preheat your oven to 300°F (149°C). Place a baking dish filled with one inch of hot water on the bottom rack to create a steam-bath environment.
  2. In a high-speed blender, combine the egg whites, cottage cheese, cream cheese, sea salt, and white pepper. Blend on high until the mixture is completely homogenous and a layer of foam forms on top.
  3. Finely chop 1 cup fresh baby spinach and wilt it in a pan for 1 minute, then squeeze dry.
  4. Distribute the wilted spinach, crumbled feta cheese, and sliced green onions into the cavities of a 12-slot silicone muffin pan.
  5. Pour the egg mixture over the fillings in each muffin slot, filling nearly to the top (three quarters full).
  6. Place the silicone pan on a baking sheet for support and bake on the middle rack for 20 minutes, or until the centers are set but the tops remain pale and supple.
  7. Remove from the oven and let sit in the pan for 5 mins until the edges slightly contract.
  8. Gently pop the bites out of the silicone mold.