Egg White Cups With Spinach and Tomato


Ultra Basic





A recipe allowed in a / / / / / diet.

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.

Nutritional Chart

Calories: 49 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 3 g
  • 8 g
  • 0 g

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 Make 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.

Did you like this recipe?

Click on a star to rate it!

Average rating 3.3 / 5. Vote count: 3

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top