Under 30 min
Egg White Breakfast Cups (Under 50 Calories)
by Robin Broadfoot
for 6 servings
2 cups (450 g) spinach, 14 calories
1 roma tomato, 11 calories
2 cups (60 g) egg white, 250 calories
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories
Preheat the oven to 350˚F (180˚C).
Lightly grease a muffin tin.
Then divide equally the spinach across 6 cups. tomatoes, and egg whites across 6 cups.
Dice the tomato, then fill the cups with the tomato and egg whites.
Season with salt and pepper.
Bake for 15 minutes, or until the whites have set.
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