Egg White Veggie Muffins

1. 1

   Sauté the vegetables until tender

   • Heat olive oil in a skillet over medium heat
   • Add diced onion and red bell pepper, cooking for 3 minutes
   • Stir in baby spinach for 1 minute until just wilted

   TIPEnsure any excess liquid from the spinach evaporates to prevent the muffins from becoming watery.
2. 2

   Whisk the egg mixture

   In a medium bowl, combine the whole egg and egg whites with garlic powder, black pepper, and a pinch of salt until the mixture is well blended and slightly frothy.

3. 3

   Fill the muffin tin

   • Line four muffin cups with silicone liners or parchment paper
   • Distribute the sautéed vegetables and diced tomato evenly among the cups
   • Pour the egg mixture over the vegetables until each cup is nearly full
4. 4

   Bake until set

   Place the muffin tin in the oven at 190°C (375°F) and bake for 18 minutes or until the eggs are firm to the touch and slightly golden on top.

   TIPLet the muffins cool for 5 minutes before removing from the tin to ensure they hold their shape.

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