Ingredients
- 3 cups frozen broccoli florets, thawed, steamed, and blotted dry (or
- fresh broccoli, steamed)
- 2 tablespoons low-fat cottage cheese
- ¾ cup grated Parmesan cheese
- 2 large egg whites
- 0.125 teaspoon salt
- Pinch of black pepper, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried minced onion
- Pinch of sweetener that measures like sugar, optional
- 0.75 cup shredded mozzarella cheese for topping, optional
How to Make It
- Preheat the oven to 450 degrees. Line a 12-cup muffin tin with silicone or foil muffin liners and spray with cooking spray. Chop the broccoli florets into small pieces (no bigger than the size of a marble). In a large bowl add the broccoli,
- cottage cheese, Parmesan, egg whites, salt, pepper, garlic powder, onion, and optional sweetener. Stir until everything is well combined. Scoop 2 tablespoons of the broccoli mixture into each muffin cup. Lightly press the broccoli mixture down with your fingers. Sprinkle each bite with mozzarella if desired. Bake for 25 to 30 minutes or until lightly golden brown on top. Remove from the oven and enjoy warm!
