NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz crumbled feta cheese

1 cup chopped fresh spinach

0.5 cup diced red bell pepper

0.25 cup diced red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat the oven to 350°F and generously grease a standard muffin tin with avocado oil or use silicone liners.

• 2

  In a medium skillet over medium heat, sauté the diced red onion and bell pepper in avocado oil until they are tender and slightly caramelized.

• 3

  Add the chopped spinach to the skillet and stir for 1 minute until just wilted, then remove the pan from the heat to cool slightly.

• 4

  In a large mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until smooth.

• 5

  Evenly distribute the sautéed vegetable mixture into the prepared muffin cups.

• 6

  Pour the egg mixture over the vegetables, filling each cup about three-quarters full, and top with the crumbled feta cheese.

• 7

  Bake for 20 to 25 minutes, or until the muffins are puffed and the centers are firm to the touch.

• 8

  Allow the muffins to cool in the tin for 5 minutes before using a knife to gently release them from the edges.