Mushroom and kale bites

Method

1. Preheat the oven to 175°C (350°F) and prepare 12 baking cups by spraying or brushing them with oil, or using silicone liners.
2. Heat a large skillet over medium heat and add the olive oil. Once hot, add the finely chopped mushrooms and season with ¼ teaspoon of salt. Cook for 2-3 minutes until softened. Add the kale and cook for another 2 minutes until wilted. Set aside to cool.
3. In a large bowl, combine the eggs, cottage cheese, remaining ¼ teaspoon of salt, garlic powder, paprika, and pepper. Blend the mixture until smooth using an immersion blender or a regular blender. Add the cooked mushrooms, kale, and shredded cheese to the blended egg mixture. Stir until evenly mixed.
4. Distribute the mixture evenly among the 12 prepared muffin cups, filling each nearly to the top. Sprinkle with extra cheese if desired.
5. Bake for about 20 minutes until the egg bites are set and slightly golden. For browner tops, broil for 1-2 minutes, watching closely to prevent burning. Let the egg bites cool for 10 minutes before enjoying.