Preheat your oven to 350°F (175°C) and coat the silicon cupcake mold with non-stick cooking spray.

Finely chop the red bell pepper and spinach, then set aside.

Blend the egg whites, cottage cheese, and mozzarella cheese for about 60 seconds until smooth and airy.

Place the silicon mold on a baking sheet. Add chopped vegetables to each cavity, then pour in the egg mixture until 3/4 full. Season with salt and pepper.

Fill the baking sheet with boiling water halfway up the sides of the molds. Bake for 30-35 minutes until firm to the touch.

Allow to cool for 5 minutes, then release from the molds and serve warm.