Egg White Cups With Spinach and Tomato

  • Difficulty: Ultra Basic
  • 25 minutes
  • 3 servings

These egg white cups with spinach and tomato are perfect for a snack between meals, or even as a quick bite early in the morning. Using only the egg whites drastically reduces calories, so they make for a light meal also.

Ingredients Needed for Egg White Cups With Spinach and Tomato

6 egg whites salt pepper 2 ounces of baby spinach 4 cherry tomatoes 1 onion, chopped

How to Cook Egg White Cups With Spinach and Tomato

  1. Preheat the oven to 360°F/180°C.
  2. Add the egg whites in a large bowl.
  3. Season them with salt, pepper, and whisk.
  4. Grab a 6-slot muffin tray and add the baby spinach on the bottom of each slot.
  5. Slice the cherry tomatoes in halves. Add the red halves in 3 of the slots, and the yellow ones in the remaining ones.
  6. Pour the egg whites in the muffin tin.
  7. Bake the cups for the next 15 minutes.

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