• Preheat oven to 350°F.
• Lightly spray a 12-cup muffin tin with olive oil spray.

Prep asparagus with lemon

• Place chopped asparagus in a bowl.
  ½ lb asparagus, trimmed and cut on a diagonal into small pieces
• Sprinkle 2 teaspoons lemon juice over asparagus and toss to coat.
  2 tsp lemon juice
• Let sit briefly.

Sauté aromatics

• Heat olive oil in a skillet over medium heat.
  1 tbsp extra-virgin olive oil
• Add shallot, Herbes de Provence, salt, and pepper.
  1 med shallot, 1 tsp Herbes de Provence, salt, freshly ground black pepper
• Sauté 2–3 minutes until fragrant.

Cook asparagus

• Add asparagus and sauté 3–4 minutes until tender-crisp.
• Remove from heat.

Mix egg base

• In a large bowl, whisk egg whites, cottage cheese, and Pecorino Romano until smooth.
  1 16 oz container liquid egg whites, ½ cup Trader Joe's low-fat cottage cheese, ½ cup Trader Joe's Pecorino Romano cheese

Combine

• Add sautéed vegetables and peas.
  1 cup frozen peas
• Stir well.

Fill Muffin Tins

• Pour mixture evenly into 12 muffin cups, about ¾ full.

Bake

• Bake 20 minutes, or until fully set.

Cool and serve

• garnish with green onions and fresh parsley, if desired
  fresh parsley, green onions
• Let cool slightly before serving.