This is a very simple recipe. It’s a great snack or breakfast on the go.
You will need:
- chopped vegetables
- liquid egg whites
I used some left over chopped eggplant, pepper and onions I had from my ratatouille recipe for the veggies but you can use any vegetable.
Spray the muffin tins with non-stick spray. Place the veggies in muffin tins and then pour egg whites until it is almost at the rim of the muffin cup. Bake in the oven at 350 for 20 minutes or until firm.