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Egg White Cups with Spinach and Tomato

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.
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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.

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Ingredients

6 egg whites
salt
pepper
2 ounces of baby spinach
4 cherry tomatoes
4 , cut in halves

Ingredients

  • 6
  • 2
  • 4

Steps

1
Done

Preheat the oven to 360°F/180°C.

2
Done

Add the egg whites in a large bowl.

3
Done

Season them with salt, pepper, and whisk.

4
Done

Grab a 6-slot muffin tray and add the baby spinach on the bottom of each slot.

5
Done

Slice the cherry tomatoes in halves. Add the red halves in 3 of the slots, and the yellow ones in the remaining ones.

6
Done

Pour the egg whites in the muffin tin.

7
Done

Bake the cups for the next 15 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

49 kcal
Calories
3 g
Protein
8 g
Fat
0 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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