These omelet “muffins” are a snap to make. Egg whites and low-fat shredded cheese keep this recipe light, and added veggies offer flavor and a nutritional punch.
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12 egg whites or about 1½ cups egg substitute
1/4 cup low-fat shredded cheese
Add to your taste: diced pepper, diced onion, diced tomato, chopped spinach
- Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
- Lightly beat eggs in a bowl.
- Add cheese and your choice of vegetables. Whisk together.
- Pour into muffin tin. Bake until puffed and cooked through, about 15-20 minutes.
Makes 8 servings
1 muffin per serving
Per serving (without vegetables):
Total fat: 0.6 g
Saturated fat: 0.4 g
Fiber: 0 g
Protein: 6 g