Ingredients
Scale
- drizzle olive or avocado oil (as needed)
- 1 onion, sliced thin
- 1 cup broccoli, chopped very small
- 1 cup grape tomatoes
- 6 eggs
- 1 cup egg whites
- 1 cup cottage cheese (I like good culture)
- 1/2 cup grated block cheddar cheese
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- dash cracked black pepper
- 1/2 tsp fresh or 1/4 tsp dried thyme
- cooking spray (as needed; we like avocado oil)
Instructions
- Preheat oven to 350.
- Heat a drizzle of oil to medium in a large nonstick skillet. Once hot, add onion and cook until turning translucent. Add broccoli and tomatoes and season. Cook, stirring occasionally until broccoli is almost tender and tomatoes are starting to burst. Set aside to cool slightly.
- While veggies are cooking, whisk eggs, egg whites, cottage cheese and cheddar with all seasonings (including thyme).
- Stir in vegetables.
- Grease 6 small (2 cup) oven-safe glass containers (square or round) with cooking spray (see below for egg muffin option). Divide egg mixture between all six.
- Place on a baking sheet and place into oven. Bake for 25-28 minutes until set. Cool before serving.
Keeps for 3-5 days in the fridge.
Notes
To make these egg muffins, divide mixture between 12 greased silicone muffin cups or a silicone muffin tin. Place on a baking sheet with 1/2″ water in the bottom. Bake for 20-25 minutes or until creamy and set.
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 4.1 g
- Fat: 10.5 g
- Carbohydrates: 7.3 g
- Protein: 17.8 g