NUTRITION (PER MUFFIN)

Calories: 50
Carbohydrates: 3g
Protein: 4g
Fat: 2g

PREPERATION TIME: 8 Minutes
COOKING TIME: 15 minutes
SERVINGS: 12 Muffins recommended 3 per serving. 

INGREDIENTS

1 tablespoon olive oil
1 cup red pepper measured after chopping
1 cup green pepper measured after chopping
1 cup onion measured after chopping
2 cups baby spinach - roughly chopped measured/packed before chopping
Salt to taste
4 whole eggs
4 egg whites

METHOD

1. Preheat oven to 350 degrees F.
2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
3. Heat a large non stick skillet over medium heat.
4. Once hot, add in oil, red pepper, green pepper, and onion.
5. Saute 5-7 minutes, or until peppers are tender. Start Timer
6. Add in spinach and mushrooms (Optional) and cook for another 2 minutes.
7. Season with salt and remove from heat.
8. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
9. Stir in cooked veggies.
10. Pour the egg/veggie mixture evenly into the prepared muffin pan.
11. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Start Timer
12. Cool slightly and serve immediately!

TIP

Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.