kale egg white muffin

Name: kale egg white muffin Recipe
Yield: 12
Ingredients: 2 cup Egg whites Naturegg Simply Egg Whites 1/4 cup = 2 egg whites; 1 cup chopped Kale cooked boiled drained with salt; 3 clove Garlic; .33 cup chopped Onions raw; 1 tsp Turmeric ground; 2 tsp Pepper black; al4 oz Great Value Almond Milk unsweetened

Number of Servings: 12

Ingredients

2 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites 1 cup, chopped Kale, cooked, boiled, drained, with salt 3 clove Garlic .33 cup, chopped Onions, raw 1 tsp Turmeric, ground 2 tsp Pepper, black al4 oz Great Value Almond Milk unsweetened

Directions

Put a small amount of water in a saucepan. Place kale in first, topped with onion and garlic. Cover and steam until the kale is soft, stir onion and garlic into the kale- about 20-30 minutes. In a bowl, measure egg and milk, add turmeric and pepper. Spray 10 of the twelve cups in a muffin tin with Pam or lightly grease with whatever oil you have. Place 1/10 of the kale mix into each cup, followed by the egg mixture. Bake at 350 for 15-20 minutes. The center may still be moist but will continue to cook.

Serving Size: Makes 10 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MACYBA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 28.6
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 102.3 mg
Total Carbs: 1.6 g
Dietary Fiber: 0.5 g
Protein: 5.1 g

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