Ingredients
Scale
- 8 large eggs
- 1 cup 2% or nonfat cottage cheese
- 10 ounces of canned or pouched salmon, flaked
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 cup baby spinach, chopped
- 6 ounces feta, crumbled
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 F degrees. Spray 12 muffin cups with nonstick spray or insert liners.
- Add eggs to medium mixing bowl. Whisk, until lightly beaten. Add cottage cheese and whisk until incorporated. Add remaining ingredients to bowl (salmon through black pepper).
- Divide egg mixture evenly into prepared muffin cups.
- Bake until cooked through and firm to the touch, about 20 minutes. Let cool slightly, then loosen each with a small paring knife.
- Enjoy immediately OR store in the refrigerator for up to 4 days OR store in the freezer for up to 3 months. Reheat in the microwave when ready to serve (heat for 30 seconds from fridge or heat for 1-2 minutes from freezer).
Notes
Equipment needed: muffin pan, medium mixing bowl, whisk, cutting board, paring knife, muffin pan liners (or spray)
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 1 Serving
- Calories: 290
- Fat: 17g
- Carbohydrates: 4g
- Protein: 30g