Ingredients

The following ingredients have 4 Servings
  • 2 cups broccoli (finely chopped)
  • ¾ cup sun-dried tomatoes, finely chopped
  • ¼ cup green onions (finely chopped)
  • 2 Tbsp Parmesan cheese (grated)
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper (finely ground)
  • 2 cups AllWhites egg whites

Instruction

  • Preheat oven to 350°F.
  • Line a 12-cup muffin pan with cupcake liners (or grease with cooking spray).
  • Place broccoli, sun-dried tomatoes and green onions in a microwave-safe bowl. Add 1/3 cup of water. Cover lightly and microwave on high for 3½ minutes, or until tender. Drain any excess liquid and let cool for 5 minutes.
  • Stir in Parmesan cheese, Italian seasoning, salt and pepper.
  • Divide the vegetable mixture evenly between the 12 cups. Next, pour egg whites evenly into the 12 cups. (Note: Cups should be about ¾ full.)
  • Bake at 350°F for 22-24 minutes, or until set in center.
  • Remove cups from pan and place on wire rack to cool.