Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta

Ingredients

• 1 small zucchini
• 2 tsp. olive oil
• 2 tsp. Spike Seasoning, divided
• 3/4 cup cottage cheese
• 1/2 cup coarsely grated Parmesan cheese
• 8 eggs, well beaten
• 1/2 cup crumbled feta
• 3 T sliced green onions, optional but good
• 2 cups almond flour
• 1/2 cup flaxseed meal
• 2 T baking powder

Directions

1. Heat your oven or toaster oven to 375F/190C. Trim away the stem and blossom ends from the zucchini, then slice it lengthwise into fourths. From each piece, cut away and discard some of the pale center so each strip has the skin attached and roughly 1/4 inch of white flesh. Slice those strips more narrowly, then cut them crosswise into small cubes about 1/4 inch across. You should end up with about 1 1/2 cups diced zucchini.
2. Warm the olive oil in a non-stick frying pan, then add the zucchini and cook until it begins to soften and pick up a little color, about 3 minutes. Stir in 1 tsp. Spike Seasoning and cook the zucchini for about 1 minute longer.
3. Set the cottage cheese in a fine strainer in the sink, rinse it under cold water, and leave it to drain thoroughly. Beat the eggs until the whites and yolks are fully blended. If you are using green onions, slice them now.
4. In a plastic bowl, stir together the cooked zucchini, drained cottage cheese, Parmesan cheese, beaten eggs, crumbled Feta, and the sliced green onions, if you are adding them. In a smaller bowl, combine the almond flour, flax seed meal, baking powder, and the second teaspoon of Spike Seasoning.
5. Add the dry mixture to the wet mixture in portions, stirring after each addition so everything is evenly incorporated. Spoon the batter into the muffin cups, sharing it evenly among the 12 cups. Start with 1/3 cup in each cup, then go back and add the remaining batter until it is all used.
6. Bake for about 27 minutes, until the muffins feel set and the tops are lightly browned. Serve hot, with a little butter if desired. These muffins can be frozen and warmed again for about 1 minute in a microwave oven.