Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons olive oil
  • 1 garlic clove (minced)
  • 1 tablespoon jalapeno (finely chopped)
  • 1 scallion (finely chopped)
  • 1/2 cup red bell pepper (sliced or chopped)
  • 1/2 cup corn
  • 1/4 pound shrimp (shelled, deveined, chopped coarsely (~ 3/4 cup))
  • 3 cups spinach
  • 1 cup plus 2 tablespoons AllWhites 100% liquid egg whites
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instruction

  • Preheat oven to 375 degrees.
  • Heat oil in a large skillet and saute garlic, jalapeno, white parts of scallion, red bell pepper, and corn for a minute. Add shrimp, 1/8 teaspoon salt and 1/8 teaspoon pepper; saute another minute. Add spinach and saute until just wilted. Remove from heat to cool.
  • In a medium mixing bowl, whisk together egg whites, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper.
  • Oil 6 non-stick muffin tins well. Divide shrimp and vegetable mixture among the tins. Carefully pour egg white mixture over vegetables to the rim of the muffin tins. Sprinkle green parts of scallion on top.
  • Bake 20 minutes or until egg whites are set.