The added moisture helps gently steam the eggs, creating an almost souffle-like consistency.
Heat oil in a large skillet over medium heat.
Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes.
Jamie Vespa
Add spinach; cook, stirring often, until wilted, about 1 minute.
Stir in 1/4 teaspoon salt.
Remove from heat and let cool for 5 minutes.
Transfer the spinach mixture to a food processor; pulse until the vegetables are very finely chopped.
Divide the mixture evenly among the prepared muffin cups, about 1 tablespoon each.
Wipe the food processor clean.
Add eggs, cottage cheese, pepper and the remaining 1/4 teaspoon salt to the food processor.
Process on medium speed until smooth, about 20 seconds.
Add Swiss cheese and pulse a few more times to incorporate.
Divide the mixture among the muffin cups, a scant 1/4 cup each.
Bring 2 cups water to a boil.
Bake until the eggs are set, about 25 minutes.
Let cool for 5 minutes before removing from the pan.
To make ahead
Refrigerate egg bites for up to 3 days.
To reheat, wrap loosely in a paper towel and microwave for 20 seconds to warm.
Alternatively, wrap individually in plastic wrap and freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
