Spinach and Tomato Egg White Cups
Nutrition per serving
| Calories | 293 kcal |
| Protein | 48.7 g |
| Carbs | 9.5 g |
| Fats | 5.6 g |
| Saturated Fat | 0.7 g |
| Monounsaturated Fat | 3.3 g |
| Polyunsaturated Fat | 0.6 g |
| Sugars | 6.4 g |
| Fiber | 2.5 g |
| Sodium | 748 mg |
Ingredients
| Egg White(s) | |
| Spinach | |
| Tomatoes, Red, Ripe | |
| Olive Oil |
1. Preheat the oven to 180 C (350F).
2. Lightly grease 6 cups of a muffin tin using 1 tsp of olive oil.
3. Equally divide the spinach, tomatoes (diced), and egg whites across the 6 cups, then season with salt and pepper.
4. Place in the oven for 15 minutes or until the egg is firm.