SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 30 MINUTES
INGREDIENTS
1 tbsp [14 g] Olive Oil
6 large [300 g] Egg
6 large egg white [198 g] Egg White
2 tbsp [29.8 g] Heavy Cream
0.5 tsp, dried leaves [0.5 g] Oregano
0.5 tsp [1.4 g] Garlic Powder
0.5 tsp [0.6 g] Kosher Salt
0.25 tsp [0.57 g] Black Pepper
1 cup [30 g] Spinach (Finely Chopped)
0.5 cup [75 g] Feta Cheese (Crumbled)
0.75 cup [169.5 g] Cottage Cheese (4% milk fat)
0.5 cup [74.5 g] Cherry Tomatoes (Finely Chopped)
3 tbsp [30 g] Hemp Seeds
1 medium [150 g] Avocado (Sliced)
DIRECTIONS
1. Set your oven to 350°F (175°C). Lightly grease a
standard muffin tin with olive oil or line with
parchment paper liners.
2. In a large mixing bowl, whisk together the eggs, heavy
cream, oregano, garlic powder, salt, and black pepper
until smooth and well combined.
3. Stir in the chopped spinach, crumbled feta, cottage
cheese, cherry tomatoes, and hemp seeds. Mix until all
ingredients are evenly distributed.
4. Divide the mixture evenly among the muffin cups,
filling each about ¾ full.
5. Transfer to the oven and bake for 25-30 minutes, or
until the muffins are set in the center and lightly
golden on top.
6. Let the muffins cool in the pan for a few minutes
before removing. Serve warm, or cool completely and
refrigerate for up to 4 days. Serve with sliced avocado.
NOTES
1. Serving size: This recipe was originally created to make
4 servings. If you are viewing a scaled version (such as 1
or 2 servings), some ingredient amounts may appear
unusual due to automatic calculations,.
NUTRITION INFO
Energy : 391 kcal Fat : 29 g Carbs : 8.7 g Protein : 26.2 g Fiber : 3.2 g Sugar : 3.9 g
