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Balsamic Tomato & Basil Mini Egg White Bites

Updated: Oct 4, 2021

Makes 3 Servings

Macros: 46 cal, fat 0g, carbs 3g, protein 8g, fibre 1g


3/4 cup Egg Whites

1 1/2 Tomato (medium, diced, juices drained)

3/4 cup Basil Leaves (chopped)

2 1/4 tsps Balsamic Vinegar

1/8 tsp Sea Salt


Preheat the oven to 350ºF (175ºC).

In a bowl, combine the egg whites, tomato, basil, balsamic vinegar, and salt.

Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Add black pepper. Use whole eggs or a mixture of egg whites and whole eggs.

Additional Toppings: Add goat cheese or feta cheese.







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