Veggie Egg White Muffins

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  2 cup or 60g

• Grapeseed oil

  1 tbsp or 14g

• Mozzarella cheese

  Part skim milk

  1 oz or 28g

• Egg white

  Raw, fresh eggs

  9 egg white (separated from yolk) or 360g

Directions

1. Preheat oven to 350 degrees F.
2. Chop all veggies into small chunks. Add one tbsp grapeseed oil to sauté pan and add peppers and onion. Sauté for approximately 5-7 minutes or until veggies begin to soften and lightly turn brown
3. Add mushrooms and spinach to the pan and sauté for an additional 2-3 minutes. Add one tbsp mozzarella cheese and mix around to melt
4. Pour egg whites into bowl and mix in the veggies
5. Fill each muffin tin with the egg and veggie mixture. Be sure to leave a little room at the time as they will rise during baking.
6. Bake for 20-25 minutes or until fully cooked. To check if fully cooked stick a knife down the center of each muffin and it should come out clean.

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