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Egg White Bites

Egg White Bites

Elite Jakob
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Course Breakfast & Brunch

Ingredients
  

  • 2 zucchini squash (any color)
  • 1 red onion
  • 1 Tablespoon olive oil
  • 1 container (2 cups) egg whites
  • 2 eggs
  • 1 container (1 pound) cottage cheese
  • 1/2 teaspoon salt
  • Pepper
  • 1/2 cup grated mozzarella cheese

Instructions
 

  • Using the large setting, grate the squashes, and squeeze as much liquid out of them as possible.
  • Dice the onion into small pieces.
  • In a skillet, add the olive oil and sauté the onion, push to the sides of the skillet and add the zucchini. Sauté for 3-4 minutes.
  • Use a rectangular baking dish and spray it with olive oil. Add the sauted veggies.
  • Into a bowl add the egg whites, eggs, cottage cheese, salt and pepper and mix until evenly distributed.
  • Add to the baking dish and sprinkle on top with the mozzarella cheese.
  • Bake at 375° for 40 minutes or until golden brown on top.
  • Let cool and divide into portions.

Notes

This dish keeps nicely in the fridge for 4-5 days. Toast or microwave to heat it up.
You can make this your own by changing the veggies you add to it. Here I used zucchini squash (yellow and green) and red onion but you can use carrots, sweet potato, bell pepper, chopped broccoli, etc.