Egg white cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.3 cup Coconut Oil 0.25 cup Flour - Gold medal all purpose flour 1 ear, large (7-3/4" to 9" long) Sweet Corn, Fresh 1 serving Potato Russet SM (Flesh & Skin,) 2 oz Smoked Salmon (lox) Assorted herbs (I used 1 jalapeños, one quarter of a green bell pepper, 3sprigs celantro, one tsp minced rosemary , 1 sprig thyme, 3 sprigs tarragon) 12 large Egg white, fresh
Remove corn from cob. grate potato with cheese grater. Mix both with flour and coconut oil make cups in muffin tin and bake until golden on outside. Add salmon then herbs then egg whites bake until solid another 20 min then turn off and let sit in oven
Serving Size: Makes 12 cups
Serving Size: Makes 12 cups
Nutritional Info Amount Per Serving
- Calories: 99.3
- Total Fat: 5.9 g
- Cholesterol: 1.1 mg
- Sodium: 152.2 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.7 g
- Protein: 5.4 g
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