Ingredients

The following ingredients have 4 Servings
  • 10-12 egg whites
  • 2 teaspoons light olive oil
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped onions
  • 1/2 cup chopped mixed bell peppers
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped spinach
  • salt to taste
  • 2 teaspoons sriracha sauce
  • 1/2 teaspoon freshly cracked black pepper

Instruction

  • Preheat the oven to 350 degrees F (180 degrees C). Brush or spray a muffin tray generously with oil. Oiling it well will make sure the muffins will come out easily. Keep the tray aside.
  • Heat light olive oil in a pan over medium-high heat. Once the oil is hot, add garlic and fry for 5-6 seconds.
  • Add onions and mixed bell peppers and cook for 30 seconds.
  • Add mushrooms and spinach and cook for 4-5 minutes until the mixture is dry.
  • Remove the pan from the heat and let the veggies cool down for 5 minutes.
  • Now add the cooked veggies to 10-12 egg whites and mix well.
  • Note – Mixing the egg whites and vegetables in a measuring cup will make the pouring easier.
  • Add salt, sriracha sauce, and black pepper, and mix well.
  • Pour the egg mixture in the cavities of the prepared muffin tin until ¾th full. 
  • Keep the tray in the middle rack of the oven and bake for 20-25 minutes until the egg whites are set. Remove the tray from the oven and let the muffins cool down for 5 minutes.
  • Once the eggs are cooled and perfectly set, just slide a spoon or a butter knife on the side and push the egg muffins upwards. They will slide out easily. Serve hot.