EGG WHITE OMELET BITES

DifficultyBeginner

Yields2 Servings
Total Time25 mins

INGREDIENTS:
 1 cup grated or finely chopped vegetables (spinach or kale, mushrooms, carrots, yellow squash or zucchini, asparagus, bell peppers)
 5 egg whites
 4 whole eggs
 1 tbsp onion, diced
 ¼ tsp onion powder
  tsp garlic powder
  tsp sea salt
  tsp ground black pepper

DIRECTIONS:
1

Position a rack in the center of the oven and preheat the oven to 350°F.

2

Lightly coat a 6-cup muffin pan with oil.

3

Heat oil in a skillet and cook the onion and vegetables briefly, until they reach the desired crispness or tenderness.

4

In a bowl, whisk together the whole eggs, egg whites, onion powder, garlic powder, sea salt, and black pepper and set aside.

5

Place a small nest of vegetables in the bottom of each muffin cup and then fill the cups ¾ full with egg white mixture.

6

Bake the eggs for about 10 minutes until they are just set.

7

Remove from oven. Use a butter knife to go around the edges and pop out the egg cups. ENJOY!

Ingredients

INGREDIENTS:
 1 cup grated or finely chopped vegetables (spinach or kale, mushrooms, carrots, yellow squash or zucchini, asparagus, bell peppers)
 5 egg whites
 4 whole eggs
 1 tbsp onion, diced
 ¼ tsp onion powder
  tsp garlic powder
  tsp sea salt
  tsp ground black pepper

Directions

DIRECTIONS:
1

Position a rack in the center of the oven and preheat the oven to 350°F.

2

Lightly coat a 6-cup muffin pan with oil.

3

Heat oil in a skillet and cook the onion and vegetables briefly, until they reach the desired crispness or tenderness.

4

In a bowl, whisk together the whole eggs, egg whites, onion powder, garlic powder, sea salt, and black pepper and set aside.

5

Place a small nest of vegetables in the bottom of each muffin cup and then fill the cups ¾ full with egg white mixture.

6

Bake the eggs for about 10 minutes until they are just set.

7

Remove from oven. Use a butter knife to go around the edges and pop out the egg cups. ENJOY!

EGG WHITE OMELET BITES

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