Breakfast and Brunch Recipe – Mini Egg-White Muffins

Made in a mini muffin tin, these cute little frittatas make a perfect portion-controlled buffet or party food. Because these little frittatas are made with egg whites and low in fat, you can even have two or three without feeling guilty.

Ingredients

• cooking spray
• ½ cup finely chopped onion
• 1 ½ cups chopped baby spinach
• 4 egg whites
• 1 egg
• ¼ cup grated reduced-fat Cheddar cheese
• freshly ground black pepper to taste

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with nonstick cooking spray.
2. Heat a medium-sized skillet over medium heat and spray with cooking spray. Add onion and cook gently, 1 to 3 minutes. Add spinach and cook until wilted, about 1 minute more. Remove from heat and allow to cool slightly.
3. Whisk egg whites and egg together in a bowl. Add Cheddar cheese and season with black pepper. Stir cooled spinach mixture into eggs.
4. Spoon mixture into each mini muffin cup, filling them halfway.
5. Bake in the preheated oven until set and puffed up, about 15 minutes.

Nutrition Facts

• calories9.6
• carbohydrateContent0.5 g
• cholesterolContent7.1 mg
• fatContent0.3 g
• fiberContent0.1 g
• proteinContent1.3 g
• saturatedFatContent0.1 g
• sodiumContent21.6 mg
• sugarContent0.2 g