Egg White Bites with Roasted Pepper

Name: Egg White Bites with Roasted Pepper
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: North American
Ingredients: 490 ml liquid egg whites; 200 g 1% cottage cheese; 50 g part-skim mozzarella, grated; 1 red bell pepper, roasted, chopped; 40 g baby spinach; ¼ tsp salt; ¼ tsp black pepper; cooking spray

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Coffee-shop-style egg white bites: soft and custardy thanks to cottage cheese, baked in a water bath with roasted red pepper and spinach.

98calories

16 gprotein
3 gcarbs
2 gfat
1 gfibre

per serving

Prep: 10 min
Cook: 25 min
Serves: 6
Cost: $1.38/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Preheat the oven to 160°C (325°F) with a rack in the centre. Put a kettle of water on to boil.
If the peppers are raw, roast them: char them over a gas flame or under the broiler on high for 8 to 10 minutes, turning, until blackened. Cover for 10 minutes, peel and chop.
Blend the egg whites, cottage cheese, mozzarella, salt and pepper until smooth.
Spray a 12-cup muffin tin well. Divide the roasted pepper and chopped spinach between the cups and pour the egg mixture over.
Set the muffin tin inside a larger roasting pan and pour hot water into the roasting pan to come about 2 cm (3/4 inch) up the sides of the tin. This water bath gives a soft, velvety texture.
Bake for about 25 minutes, until set and springy in the centre, 74°C (165°F) inside.
Cool 5 minutes, then run a knife around each bite and lift out. Keeps 5 days in the fridge.