Ingredients:

  • 12 large Egg Whites (approx. 1 ½ cups / 360 ml)
  • ½ cup (120 g) Low-Fat Cottage Cheese (or Ricotta)
  • 1 teaspoon (5 g) Cornstarch or Arrowroot Powder
  • ½ teaspoon (3 g) Kosher Salt
  • ¼ teaspoon (1 g) Freshly Ground Black Pepper
  • ¼ teaspoon (1 g) Garlic Powder (Optional)
  • 1 cup, packed (approx. 40 g) Fresh Spinach, finely chopped
  • ½ cup (60 g) Crumbled Feta Cheese
  • ⅓ cup (50 g) Jarred Roasted Red Pepper, finely diced
  • Non-stick Cooking Spray, as needed
  • 1 tablespoon (15 ml) Melted Unsalted Butter (Optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare the muffin tin: Generously coat all 12 cups with non-stick spray. Optionally, brush with melted butter. If using the water bath technique, place the muffin tin inside a larger, oven-safe roasting dish.
  2. Prepare the wet base. Combine the egg whites, cottage cheese (or ricotta), cornstarch, salt, pepper, and garlic powder in a standard blender. Blend on high until the mixture is completely smooth, slightly frothy, and homogenous. Ensure no lumps of cottage cheese remain.
  3. Integrate the fillings. Pour the blended egg white mixture into a large mixing bowl. Gently fold in the chopped spinach, feta cheese, and diced roasted red pepper using a rubber spatula until just distributed.
  4. Portion and Bake. Carefully ladle the batter into the prepared muffin cups, filling each cup almost to the very top. If using the water bath method, pour hot water into the larger roasting dish surrounding the muffin tin, reaching about halfway up the sides of the muffin tin. Carefully transfer the assembly to the preheated oven and bake for 20–22 minutes.
  5. Test and Finish. The bites are done when they are puffed up and the centre feels firm. Remove the tin from the oven. Let the bites cool in the tin for 5 minutes. Run a thin plastic spatula or knife around the edges of each Egg White Bite and gently lift them out. Serve immediately or cool completely for storage.