Ingredients
- 480g egg whites
- 100g spinach leaves
- 100g tomato, diced (no more than 20 calories)
- 76g shredded fat-free cheese
- Salt & pepper (to taste)
Directions
1. Preheat the oven to 400°F
2. In a bowl, whisk the egg whites, cheese, salt and pepper together well.
3. Spray a non-stick muffin pan with cooking spray.
4. Stuff the spinach evenly into each muffin mold. Then place the tomatoes in each hole on top of the spinach. Carefully fill up each hole with the egg white mixture to the top until used up.
5. Bake the egg white cups in the oven for 10 minutes or until fully cooked. Remove from the oven and use a fork to carefully pull them from the muffin tin. Transfer to a plate and serve.
Note: If you are missing any of the veggies or don’t like them, use something equivalent to the number of calories.
Note: You can also add sugar free ketchup for dipping sauce if you’d like.