Ingredients

• 6 piece large eggs
• 200 g light cottage cheese
• 60 g baby spinach — finely chopped
• 50 g reduced-fat cheddar cheese — grated
• 75 g small red capsicum — finely diced
• 2 piece spring onions — finely sliced
• 1 tbsp chopped parsley
• 0.5 tsp smoked paprika
• 1 pinch salt — to taste optional
• 1 pinch cracked black pepper — to taste optional

Instructions

1. Preheat oven to 180°C (fan-forced 160°C).
2. Lightly spray a 12-hole mini muffin tin with olive oil.
3. Whisk the eggs in a large bowl until well combined.
4. Stir in the cottage cheese, spinach, capsicum, spring onions, parsley, grated cheese and smoked paprika.
5. Season lightly with salt and pepper.
6. Divide the mixture evenly among the muffin holes, filling each about three-quarters full.
7. Bake for 18–20 minutes, or until the muffins are set and lightly golden.
8. Allow to cool in the tin for 5 minutes before transferring to a wire rack.