Egg Bites

Extra-virgin olive oil, for the pan
6 large eggs
3/4 cup whole milk cottage cheese
1/4 teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach, 3 ounces
1/2 cup diced roasted red bell pepper, about 1 pepper
1/2 cup chopped green onion, about 2 green onions
 
Heat the oven to 350°F and grease a nonstick muffin tin with olive oil.
 
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
 
Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
 
Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
 
Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
 
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

From Love and Lemons blog

Note: Can substitute other vegetables such as onions, peas, broccoli, asparagus. Use about 1 1/4 cups vegetables.