Mediterranean Egg White Cups
 
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Serves: 9
 
Prep Time: 12 minutes
 
Cook Time: 12 minutes
 

What You Need

  • 2 cups egg whites
  • 2 1/2 cups Natures Greens® Tuscan Kale
  • 2 tablespoons oil
  • 1/2 cup diced red onion
  • 1 teaspoon capers
  • 4 Kalalama olives, sliced
  • 1/2 cup sun dried tomatoes 
  • 1/3 cup goat cheese
  • 1 tablespoon fresh chopped basil
  • Salt and pepper to taste

 

 

What You Do

  1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
  2. In a large pan, add the oil and saute the onions until translucent. Add the capers, kale and olives. Cook for 3-4 minutes.
  3. Remove from the heat and divide the mixture between 9 muffin cups. Add sun dried tomatoes to each one, along with the goat cheese and pour the egg whites on top of each cup.
  4. Bake the muffins for 10-12 minutes or until the egg is cooked. Remove the muffins from the oven and let cool for 5 minutes before using a knife to loosen muffins from the pan.
  5. Top each muffin with freshly chopped basil and serve immediately or if freezing, transfer the fully cooked muffins to a sealable plastic bag and store them in the freezer. To re-heat: microwave the muffins for 30 seconds or until thawed and serve.

 

 

Recipe courtesy of Rushing to the Kitchen. Read full blog post here.

100

Calories

per serving

  • 6g
  • 3g
  • 8g

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