Step 1

Preheat the oven to 350F and prepare a silicon cupcake mold by generously coating it with non-stick spray.

Step 2

Next, prepare the veggies by finely chopping the roasted or raw red bell pepper and spinach. Set aside.

Step 3

In a blender add in the egg whites, cottage cheese and mozzarella cheese and blender for 60 seconds. You want to really create a lot of bubbles here.

Step 4

Then, place the silicon liner on a baking sheet and add in the veggies, then fill each cavity with the egg white mixture about 3/4 of the way full and sprinkle with salt and pepper.

Step 5

Fill the baking sheet with boiling water about 1/2 of the way full up to the liners, then bake for about 30-35 minutes or until the tops are firm the the touch.

Step 6

Let cool for about 5 minutes before removing from the mold and enjoy warm!