Cottage Cheese Palmini Egg Bakes are pretty much what they sound like. I mixed cottage cheese with egg whites, then poured it into jumbo muffin cups with Palmini, steamed vegetables and shredded cheese. The results were much better than expected! At first they were just typical cottage cheese and egg bakes, but adding Palmini made them so much more substantial. The recipe calorie counting calculators say they're low calorie, at around 100 calories each with 14 grams of protein.
What is Palmini?
If you've never tried Palmini, it's packaged hearts of palm that are cut to be like spaghetti or mashed like potato. It's low calories, high in fiber, low fodmap, and a gluten-free, low calorie alternative to regular pasta. You do have to keep your expectations in check, though. Palmini tastes like hearts of palm, but its shape makes you feel like you are eating pasta. You can buy it online or find it on the pasta aisle at grocery stores. Even Aldi sells it under their own brand name.
Here's what angel hair Palmini looks like when you cut open your innocent looking little egg muffin cup. This one appears to be coated in Parmesan (which would be a great addition), but the coating is just from the cottage cheese. And as you can see, I used broccoli here. It's fun changing the flavors. The one in the first photo was made with fat free mozzarella and Italian seasoning, and I've also used dill, feta and spinach for spanakopita themed egg bakes.
Texas Size or Jumbo Muffin Pan
It's important to use the right size muffin pan, which in this case is a Texas size aka Jumbo muffin pan. Each little well holds almost 6 oz of liquid. You can use metal or silicone, but the metal pans brown and crisp the edges somewhat. I didn't include butter in the calorie count because I used a very minimal amount, plus you can use cooking spray instead. Here's what it looks like going into the oven. The cottage cheese curds floats to the top. Also, the cheese in the photo is fat free cheddar, which tastes pretty good here! You can use low fat or regular or any other cheese.
Tips for Cottage Cheese Palmini Egg Bake
- I use one full pouch of Angel Hair Palmini.
- For the vegetables, use roughly chopped steamed florets or spinach that's been steamed and pressed dry. You can use other vegetables, just make sure they are cooked and well drained or their liquid will seep into the egg mixture.
- For best results, use 4% fat cottage cheese. If you only have low fat or fat free, that should work, but I've only tested with 4% (Aldi brand).
- Fat Free Mozzarella or Cheddar -- You can definitely use full or low fat cheese, but the fat free kind works surprisingly well. I've used mozzarella for Italian flavored frittata and cheddar with a splash of Worcestershire for not-so-Italian. Feta works too.
- Season the Palmini before putting it in the cup. I keep forgetting to try these with Parmesan mixed in, but I know it would make them even better. Or you could be trendy and use Pecorino and call it Cacio e Pepe.
Recipe
Cottage Cheese Palmini Egg Bakes
Ingredients
- 1 pouch Angel Hair Palmini
- 1 cup steamed broccoli florets, lightly chopped and pressed dry
- ⅓ cup fat free shredded Mozzarella or Cheddar
- ½ cup cottage cheese, 4% milk fat (114 grams)
- ⅛ teaspoon garlic powder or slightly more of any other favorite seasoning.
- ⅛ teaspoon salt (you can use more, but this is a good start)
- ⅛ teaspoon pepper
- 1 cup egg whites from a carton or regular egg whites (7 or 8). I haven't tested yet with whole eggs (228 grams)
Instructions
- Preheat the oven to 350 degrees F. Grease 4 wells of a Texas size muffin pan with softened butter or spray with cooking spray,
- Drain the Palmini and put it in a bowl. Blot dry with paper towels and lightly season it with your favorite seasoning blend. Season the broccoli with Italian seasoning or anything else you like.
- Divide the Palmini between the muffin wells, then arrange cooked drained broccoli or spinach pieces over palmini. Sprinkle the cheddar cheese (or other flavor) over the Palmini and vegetables.
- In a bowl, stir together the 1 cup of egg whites and ½ cup cottage cheese. Add the salt and any more salt free seasonings you like.
- Pour the egg mixture evenly over the palmini and vegetables. These will puff up quite a bit in the oven, so set the muffin pan on a rimmed baking sheet to catch drips.
- Bake at 350 degrees for about 35 to 40 minutes or until you don't see much clear egg white floating around on top and tops look lightly browned. Without the Palmini they are usually done in about 35 minutes, but I bake the Palmini ones for 40. Internal temperature is usually somewhere around 190 to 200.
- Let stand for about 5 to 10 minutes. During that time, trim away any of the egg white that has baked up and over and loosen from muffin pans with the tip of a knife.
- Serve immediately or transfer to the refrigerator and chill or transfer to the freezer. To reheat, thaw the frittata(s) in the microwave, then warm in a toaster oven or briefly in an air fryer.
Sue says
I will definitely try these. Easy ways to up the protein are most welcome!
Btw. I’ve never heard of Palmini.