Ingredients
Scale
- 1 cup egg whites (fresh or carton)
- 1 cup fresh spinach
- 1/2 cup bell peppers, finely chopped
- 1/4 cup onion, diced
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or 1 tsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté diced onion in olive oil until translucent. Add spinach and cook until wilted.
- In a large bowl, mix egg whites with salt and pepper. Gently fold in sautéed vegetables and chopped bell peppers.
- Lightly grease a muffin tin and pour the mixture into each muffin cup, filling about three-quarters full.
- Bake for 20-25 minutes until set and slightly golden on top. A toothpick inserted should come out clean.
- Allow muffins to cool for 5 minutes before removing from the tin.
Notes
- Customize with your favorite veggies or herbs like basil or thyme for extra flavor.
- Store leftovers in an airtight container in the fridge for up to five days; reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg