Makes 4 portions

Ingredients:
6 whole eggs8 egg whites10 oz. cottage cheeseSaltFresh ground black pepperVegetable of your choice

Method:
1. Blend together eggs, whites and cottage cheese until well combined. Add salt and pepper and stir well.
2. Fill muffin cups with vegetable mixture of your choice.
3. Top with egg mixture.
4. Place in preheated 400-degree oven for about 15-20 minutes or until just set. If using a large baking dish, cook for about 20-30 minutes or until just set.
5. Let cool, then pop out of pan.
Can be stored in fridge for about 4-5 days.

Per portion:
Calories 183Fat 7gProtein 24gCarbohydrates 4gDietary Fiber 0

Can be baked in:
Muffin cups linedMuffin cups sprayed with non stick spraySilicone muffin cups, no spray or linersSmall ramekins*Large ramekinsSoufflé DishLarge pie plate or cake panGlass baking dishIndividual mini tin dishes
Large non stick sauté pan oven proofCast iron pan

* Editor's note: We have no idea what a ramekin is. We're not sure we'd admit it if we did.
You now have no earthly excuse to subsist on fistfuls of lunchmeat, cans of tuna, and slabs of beef jerky!