Veggie Egg White Muffins

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  2 cup or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mozzarella cheese

  Part skim milk

  1 oz or 28g

• Egg white

  Raw, fresh eggs

  8 egg white (separated from yolk) or 320g

Directions

1. Preheat the oven to 350°F.
2. Chop the red bell peppers and onion into small chunks. Heat the oil in a sauté pan over medium heat, then add the peppers and onion. Sauté for 5-7 minutes until the vegetables begin to soften and lightly brown.
3. Add the mushrooms and spinach to the pan and sauté for an additional 2-3 minutes. Stir in the mozzarella cheese until it melts.
4. In a bowl, combine the egg whites with the sautéed vegetables.
5. Fill each muffin tin with the egg and vegetable mixture, leaving a little room at the top to allow for rising during baking.
6. Bake for 20-25 minutes or until fully cooked. Check doneness by inserting a knife into the center of each muffin; it should come out clean.

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