Serves 2⁠

2 large eggs⁠
5-6 cherry tomatoes, chopped⁠
A small bunch of baby spinach leaves ⁠
2 tbsp cottage cheese⁠
1 tbsp grated parmesan⁠
Extra virgin olive oil, for brushing ⁠
A pinch of salt⁠
Chopped chives, for garnish⁠

Brush 2 4-inch ramekins with extra virgin olive oil.⁠
Separate the egg whites from the yolks. Pour the egg whites in a medium bowl.⁠
Put the yolks in 2 separates small bowls, cover with plastic wrap and set aside.⁠
To the bowl with the egg whites add cottage cheese, parmesan, and salt. ⁠
Lightly beat the mixture until well combined and transfer to the ramekins.⁠
Top the egg mixture with chopped tomatoes and spinach leaves and cover with 2 pieces of aluminum foil.⁠

Air fry at 350 F for 10-15 minutes or until whites are set. ⁠

Once the egg whites are done, add the yolks and air fry for 30 seconds/1 minute.⁠
Garnish with chives and serve with toasted bread.⁠

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