INGREDIENTS

  • 1 tablespoon unsalted butter
  • 4 cups packed cleaned and corsely chopped kale
  • 1 red bell pepper
  • 1 small onion , chopped
  • 1 (8 1/2ounce)can cream-style corn
  • 1 cup egg whitesor egg substitute
  • 1 cup fat-free cottage cheese
  • 1 cup shredded low fat mozzarella
  • 1/2 cup grated parmesan cheese
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne

DIRECTIONS

  1. Preheat oven to 350°FSpray a 6 cup muffin tin with nonstick spray.Melt butter in a large skillet.Stir in the kale, red pepper, and onion.Cook and cover until kale is just wilted, about 5 minutes.Transfer the mixture to a large bowl and let cool about 10 minutes.
  2. Combine the corn, egg whites, cottage cheese, mozzarella, Parmeseaan, flour, salt, and cayenne in a food processor and blend.Stir the corn mixture into the kale mixture until well blended.
  3. Spoon the mixture into the cups, filling each about 2/3 full.Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.