EGG MUFFIN
Ingredients:
- 3 whole eggs
- 150g egg whites
- 150g baby spinach
- 50g bell pepper
- 1 medium tomato
- 1 teaspoon butter (7g)
- 20g spring onions
- 30g low fat mozzarella
- salt and pepper to taste
Method:
- To begin with, wash and clean the spinach, red bell pepper, tomato, and spring onions. Then, using a clean chopping board, chop the vegetables separately and keep them aside until needed again. Meanwhile, preheat your oven to 200 degrees Celsius.
- Now, in a mixing bowl add chopped spinach followed by other chopped vegetables. Then crack open eggs in this bowl followed by adding 1 teaspoon of salt. Mix well until you get a mixture with desired consistency.
- Take a muffin tin and brush butter in it. Transfer the prepared mixture in the muffin tin. Add cheese on the top of batter to lift the flavours.
- Bake for 15 -20 minutes or until the head of the muffin is sturdy and crispy in texture. Serve fresh and hot!
Nutrition Facts:
- Calories: 483.8 Cal
- Protein: 47.8g
- Carbs: 20.5g
- Fat: 25.2g
