Makes 4 servings
Macros: 62 cal, fat 1g, carbs 5g, fibre 2g, protein 8g
Ingredients:
1 cup Egg Whites
2 Tomato (small, diced, juices drained)
1 cup Parsley (chopped)
1 Tbsp Chia Seeds
1/2 tsp Sea Salt
Directions:
Preheat the oven to 350ºF (175ºC).
In a bowl, combine the egg whites, tomato, parsley, chia seeds, 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.
Serving Size: One serving equals approximately five mini muffins.
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, feta cheese, or vegan cheese.
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