- 2 1/2 cups egg whites
- 1 cup chopped fresh spinach
- 1/2 cup quartered cherry tomatoes
- 1/2 cup diced mushrooms
- 1 Tablespoon chopped fresh chives
Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.
Bake the muffins for 20 to 25 minutes, or until the egg whites are fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan before using a knife to loosen the muffins from the cups.
Nutritional Information Per Serving
Calories: 58 Protein: 12g Carbs: 2g Fat: 0g