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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are great for breakfast or for a snack. Create your own variations. Can be served with a bit of salsa or a slice of avocado. Ingredients:
1/2 cup zucchini |
1/2 cup butternut squash |
1/4 cup asparagus |
1/4 cup mushrooms |
1/4 cup onions |
1/4 cup carrots |
2 1/2 cup egg whites |
1/2 cup sliced deli ham |
1/2 cup grated low fat cheddar cheese |
1 clove garlic |
1 tsp safflower oil |
1/4 tsp margarine |
1/4 tsp pepper |
1 pinch of salt |
Directions:
1. Position a rack in the center of the oven and preheat the oven to 350 degrees farenheit.
2. Sautee the garlic in oil. Then add in zucchini, asparagus, squash and stir-fry up. Add rest of the vegetables and stir-fry only until crispy (not fully cooked).
3. Use a bit of margarine to lightly coat the two 6-cup muffin pans.
4. Place a small nest of vegetables in the bottom of each muffin cup, then fill the cups to 3/4 full with egg whites.
5. Sprinkle a small amount of grated or shredded cheddar or mozzarella cheese over each cup.
6. Bake the eggs for about 10-15 minutes, until they are just set. Add another 5 minutes if you want the cheese to be browned on top.
7. Cool in the pans.
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