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.
