Ingredients

• 150 g low fat cottage cheese — plain
• 2 large egg — whole
• 60 ml egg white — liquid or from separated eggs
• 30 g baby spinach — finely chopped optional
• 20 g rolled oats — plain
• 5 ml olive oil — for greasing
• 1 g salt — fine optional
• 1 g dried chives — crumbled optional

Instructions

1. Preheat the oven to 180°C and lightly grease two small oven-safe ramekins with the olive oil.
2. In a bowl, whisk the whole eggs and egg white until smooth, then stir in the cottage cheese until well combined.
3. Add the rolled oats, salt, dried chives, and finely chopped spinach (if using), and mix until the oats are evenly distributed.
4. Divide the mixture evenly between the two ramekins and gently tap them on the counter to remove large air bubbles.
5. Bake for 12–15 minutes, until the tops are just set and the center is slightly wobbly but not liquid.
6. Let cool for 5 minutes so the texture becomes soft and custard-like, then serve warm in the ramekins in small spoonfuls.