Ingredients
12 large egg whites, at room temperature
1/2 cup finely chopped spinach
1/4 cup diced bell peppers
1/4 cup diced zucchini or broccoli
1/4 cup crumbled feta cheese (dairy-free if needed)
1 tablespoon chopped fresh parsley or dill
1/2 teaspoon garlic powder
Salt to taste
Instructions
Preheat oven to 375°F (190°C) and prepare a 12-muffin tin with paper liners
Whip egg whites in a large bowl until soft peaks form
Fold in chopped vegetables and herbs gently using a spatula
Sprinkle crumbled feta into each muffin liner
Divide the egg white mixture evenly into the liners
Bake for 20 minutes or until the edges are gently golden and a toothpick inserted in the center comes out clean
Cool completely before removing from the tin
Notes
Use a clean bowl and whisk to ensure egg whites whip properly
Avoid overmixing after adding vegetables to maintain light texture
Swap feta with vegan cheese or omit for a non-dairy option
Add black pepper or cayenne for extra flavor
Muffins can be stored in an airtight container for up to 3 days or frozen for 1 month
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 0g
- Sodium: 250mg
- Fat: 1.5g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 0mg