Egg White Muffin

🛒 Ingredients

• Egg whites 120 g · 62 kcal
• Spinach 30 g · 7 kcal
• Red bell pepper 30 g · 9 kcal
• Onion 20 g · 8 kcal
• Low-fat milk 30 g · 13 kcal
• Shredded Cheddar cheese 20 g · 81 kcal

👨‍🍳 Instructions

1. Preheat your oven to 180°C (350°F) and lightly grease a 6-cup muffin tin or line it with paper liners.
2. Finely chop the spinach, bell pepper, and onion into small pieces.
3. In a medium bowl, whisk the egg whites and low-fat milk until slightly frothy, then season with salt and black pepper.
4. Gently fold in the chopped spinach, bell pepper, onion, and shredded Cheddar cheese into the egg white mixture.
5. Divide the mixture evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until the muffins are set, lightly golden, and cooked through.
7. Let them cool slightly before serving; they can be stored in the refrigerator for up to 3 days.