ingredients: – 1/4 cup water – 2 cups kale chopped – 1 portabella mushroom diced – 1 tsp garlic minced – 3 whole eggs – 3 egg whites – 3 Light Mini Babybel Cheese – 1/4 cup fat free cottage cheese – 1 tsp hot sauce – 1 tsp parsley – 1/4 tsp sea salt – 1/4 tsp pepper – non-stick spray
preheat oven to 300ºF and Place a dish of water on the bottom rack
Add water and mushrooms to a small skillet. Cook mushrooms and garlic for 3 minutes or until “sautéed”. Add kale and turn off heat. Stir until kale is wilted. Set aside.
Add the eggs, cheese, cottage cheese, hot sauce, parsley, salt and pepper to a blender and blend on high for 30 seconds
Fil muffin tins with the kale and mushrooms, then evenly divide the egg mixture on top. Bake for 30 minutes.