This egg truffles recipe makes the suitable healthful breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for short meals.
- ½ teaspoon salt
- 1 cup chopped bell pepper
- 1 cup chopped onion
- 1 cup chopped zucchini
- 1/4 tsp. salt and black pepper
- 2 1/2 cups fat-loose liquid egg alternative / egg whites
- 2 tbsp. yogurt
- 1/4 cup grated Parmesan cheese
- 1 cup cottage cheese
- 1/4 cup chopped clean basil / frozen spinach
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Spray or grease a general 12-cup muffin tin. Place the spinach in a colander and permit heat water run over it, approximately 1 minute use microwave till it’s miles thawed. Then use your palms to squeeze out as a lot extra liquid as you could.
- In a big bowl, whisk the eggs / whisk liquid egg alternative with yogurt till primarily smooth. Then stir withinside the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted pink pepper. Add clean floor black pepper in case you like.
- Fill every muffin cup three-quarters of the manner to the pinnacle with the egg mixture. Sprinkle the tops with extra chopped roasted pink pepper. Bake 20-20 mins till set withinside the middle and golden round the rims. Allow to chill for a couple of minutes after which run a butter knife round the rims of every muffin to loosen it and pa it out.
- Enjoy straight away or save refrigerated for as much as five days: you could consume them cold, room temp, or re-warmed.You also can freeze them for up to three months and defrost via way of means of putting withinside the fridge overnight.