Veggie Egg White Muffins
Ingredients
-
1
whole
carrot
-
1
whole
yellow squash
-
⅓
cup
spinach
-
½
cup
egg whites
Instructions
- Preheat the oven to 350°F and spray the mini muffin tin with oil.
- Dice or finely grate the yellow squash and carrot, and chop the spinach.
- Sauté the yellow squash and carrot in a small pan until just cooked.
- Fill each muffin tin about ⅓ full with the cooked veggie mixture.
- Pour egg whites into the muffin tins until they are nearly full.
- Top each muffin with a little spinach and mix the contents with a fork.
- Place the muffin tin in the oven and bake for 10-12 minutes.
- Remove from the oven, let cool, and enjoy!
Nutrition Facts (estimated)
Servings
12 mini muffins
Calories
50
Total fat
0g
Total carbohydrates
10g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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