Ingredients:

  • 36 units frozen tater tots (approx. 450g)
  • 2 grams cooking spray (avocado or olive oil)
  • 0.5 tsp smoked paprika
  • 6 large eggs
  • 0.5 cup liquid egg whites (120g)
  • 0.5 cup low-fat cottage cheese (115g)
  • 0.5 cup fresh spinach, finely chopped (50g)
  • 0.25 cup red bell pepper, finely diced (35g)
  • 0.25 cup scallions, thinly sliced (30g)
  • 0.5 cup sharp white cheddar, shredded (55g)
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp garlic powder

Instructions:

  1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin. Lightly spray the muffin tin cups with cooking spray. Place 3 tater tots in each cup and bake for 10 minutes until softened and mahogany-colored. Sprinkle the tater tots with smoked paprika before baking.
  2. Use the bottom of a greased measuring cup to firmly press the hot tater tots down, creating a compressed, flat base in each muffin cup.
  3. In a blender, process the low-fat cottage cheese until completely smooth. In a large bowl, whisk together the whole eggs, egg whites, and blended cottage cheese with sea salt, black pepper, and garlic powder for 60 seconds to incorporate air.
  4. Reduce oven heat to 350°F (175°C). Evenly distribute chopped spinach, red bell peppers, and scallions over the tater tot bases.
  5. Pour the egg mixture into each cup, filling nearly to the top, and sprinkle with shredded sharp white cheddar.
  6. Bake for 12-15 minutes or until the centers have a slight jellied jiggle and the edges are set. Allow to rest for 3 minutes before removing from the tin.