EGG WHITE OMELET BITES

Yields2 ServingsTotal 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

⅛ tsp garlic powder

⅛ tsp sea salt

⅛ tsp ground black pepper

DIRECTIONS:

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

Lightly coat a 6-cup muffin pan with oil.

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

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

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

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

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

Nutrition Facts

Servings 0