Ingredients

• 6 piece large eggs
• 200 g light cottage cheese
• 60 g baby spinach — finely chopped
• 75 g small red capsicum — finely diced
• 2 piece spring onions — finely sliced
• 30 g reduced-fat tasty cheese — grated
• 1 tbsp chopped chives
• 0.5 tsp garlic-infused olive oil optional
• 1 pinch salt — to taste optional
• 1 pinch cracked black pepper — to taste optional
• 1 slice wholegrain sourdough toast optional
• 0.25 piece avocado optional

Instructions

1. Preheat oven to 180°C (fan-forced 160°C).
2. Lightly grease a 6-hole jumbo muffin tin.
3. Whisk eggs until frothy.
4. Stir through cottage cheese, spinach, capsicum, spring onion, cheese and chives.
5. Season lightly.
6. Divide evenly into muffin holes.
7. Bake for 22–25 minutes until set and lightly golden.
8. Cool for 5 minutes before removing.