Updated: Oct 4
Makes 10 servings
Macros: 41 cal, fat 0g, carbs 3g, fibre 1g, protein 7g
2 1/2 cups Egg Whites
1 1/4 Red Bell Pepper (medium, finely diced)
1 1/4 Yellow Onion (small, finely diced)
1 1/4 tsp Italian Seasoning
2/3 tsp Sea Salt
Preheat the oven to 350ºF (175ºC).
In a bowl, combine the egg whites, red bell pepper, onion, Italian seasoning, 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 a splash of tamari or soy sauce. Use whole eggs or a mixture of egg whites and whole eggs.
Additional Toppings: Add goat cheese or feta cheese.