Courgette and Cottage Cheese Egg White Muffins

Make courgette and cottage cheese egg white muffins, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
8 whites, about 264 g Egg white
4 large, about 220 g Egg
200 g Cottage cheese
150 g Courgette (Coarsely grated, salted, left for ten minutes and squeezed hard. Skip this and the muffins are wet.)
20 g Parmesan
30 g Spring onion
12 sprays, for the tin Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch for the courgette Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Grate the courgette, toss it with a pinch of salt in a sieve and leave for ten minutes while the oven heats to 180°C. Squeeze it in a clean tea towel until it stops dripping.
2. Whisk the whites and whole eggs together with pepper, then stir in the cottage cheese, parmesan, courgette and spring onion.
3. Divide between twelve oiled muffin holes and bake for twenty minutes until set and lightly golden.
4. Cool for five minutes in the tin. Three per serving.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/courgette-cottage-cheese-egg-white-muffins

AI-generated images illustrating the recipe.

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