Baked Eggwhite & Veggie Cups

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 46.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 295.0 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 7.1 g

View full nutritional breakdown of Baked Eggwhite & Veggie Cups calories by ingredient
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Introduction

This is a take on the Southbeach Diet Egg Cup recipe. It's better the day you make them, but they freeze well. The downside I found, was because of the water content of the spinach and/or other ingredients they were a little watery upon microwaving them. For future re-heating, they would be better wrapped in foil and put in the regular oven. This is a take on the Southbeach Diet Egg Cup recipe. It's better the day you make them, but they freeze well. The downside I found, was because of the water content of the spinach and/or other ingredients they were a little watery upon microwaving them. For future re-heating, they would be better wrapped in foil and put in the regular oven.
Number of Servings: 4

Ingredients

    Onions, raw, 3 tbsp chopped
    Green Peppers (bell peppers), 3 tbsp
    Peppers, sweet, red, fresh, 3 tbsp
    Mushrooms, fresh, 0.25 cup pieces
    Spinach, fresh, .50 cup
    Seasalt .25 tsp, 1 serving
    Pepper, black, .25 tsp
    All White 100% Liquid Egg Whites, 1 cup
    Veggie Shreds Cheddar, 2 tbsp
    Cooking Spray, Olive Oil, 3 serving

    Preheat Oven to 350 Degrees. Prepare a 12 cup, regular sized muffin tin by spraying with olive oil spray.

Directions

Heat saute pan on medium heat. Spray with olive oil spray to coat. Wash all vegetables (accept for onion-gently squeeze water out of spinach in paper towel) and chop all veggies in small peices.

Saute onions and peppers for a couple minutes then add add the mushrooms, saute another minute or two. Add well chopped spinach, season, and toss all together, remove from stove.

Spoon an equal amount of sauteed veggies in each prepared muffin cup. Pour in enough eggwhite to fill 3/4 full. Bake 10 minutes, then add a sprinkle of veggie cheese on top of each, continue baking an additional 10 minutes until set.

Makes a total of 12 Egg Cups/4 Servings
Servings Size is 3 Egg Cups


Number of Servings: 4

Recipe submitted by SparkPeople user JAN11661.

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