Silky Baked Egg Cups

Ingredients

• 12 large eggs (600 g)
• 1 1/2 cups (340 g) low-sodium cottage cheese
• 4 cups (120 g) baby spinach
• 1 1/3 cups (200 g) cherry tomatoes
• 2 zucchinis (320 g)
• 1 bell peppers (160 g)
• 2/3 cup (80 g) mozzarella
• 4 scallions (40 g)
• 2 tsp (10 ml) olive oil
• 1 tsp (2.4 g) black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 325°F (160°C) and oil eight holes of a 12-hole muffin pan.
2. Grate the zucchini and squeeze it hard in a cloth until no more water comes: a wet cup never sets. Dice the pepper small and wilt the spinach in a dry pan, then squeeze it bone dry and chop it.
3. Blend the eggs and cottage cheese for a full minute, until there is no curd left, then stir in the spinach, zucchini, diced pepper, sliced scallions, mozzarella and black pepper.
4. Fill the holes, drop a halved cherry tomato into each and set the pan inside a larger tin of hot water.
5. Bake 22-25 minutes, until set with the faintest wobble. Cool 5 minutes before lifting them out.