Have a busy week ahead? Bake a batch of these for a tasty, grab and go breakfast - they're like egg white frittatas in muffin cups. Try this flavorful version with fresh broccoli, sun-dried tomatoes, onions and Parmesan or customize it with 3 cups of your favorite veggies and a little low fat cheese. It's a great way to start the day with lean protein. Just 40 calories each.
Ingredients
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2 cupsfinely chopped broccoli
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3/4 cupfinely chopped dry pack sun-dried tomatoes (3 ounces)
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1/4 cupfinely chopped green onions
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2 cupsAllWhites® egg whites
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2 Tbsp.Crystal Farms® grated Parmesan cheese
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1 tsp.dried Italian seasoning, crushed
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to tastesalt
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to tastefreshly ground pepper
Instructions
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Heat oven to 350°F. Spray a 12-cup muffin pan with cooking spray (or line with cupcake liners and spray insides). In a microwave-safe bowl, place broccoli, tomatoes and onions with 1/3 cup water. Partially cover; microwave on HIGH 3-1/2 minutes or until tender. Drain any excess liquid; cool 5 minutes. Stir in cheese, Italian seasoning, salt and pepper.
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Evenly divide vegetables between muffin cups. Pour AllWhites egg whites into muffin cups (they should be about ¾ full).
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Bake 22 to 24 minutes or until set in center. Remove cups from pan immediately, cool on wire rack.
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