Sunday, December 29, 2013

Recipe - egg white muffins

I'm sure you've seen these all over Pinterest. They're easy and delicious and HEALTHY! And that's the main goal here. This recipe makes 12 muffins.

1 large white onion, diced
1 tub sliced mushrooms (8oz)
baby spinach
egg whites
black pepper

1) dice up the onion and sautée with a small amount of EVOO
2) once the onions are browning nicely, add in the mushrooms and sautée those with the onions
3) while that is cooking, preheat your oven to 350° and grease a 12 muffin tin
4) once the onions and mushrooms are done, spoon them into the greased muffin tin. You should fill them about 1/2-3/4 full. 
5) then grab 5 spinach leaves (I know, so precise- but I've found this is the perfect combo) and rip them up and place them on top of the onions/mushrooms. Each muffin cup should have 5 spinach leaves. ¿Comprende?
6) then pour a 1/4 cup of egg whites in each muffin cup. I actually had to use a little less than 1/4 cup because I used more veggies- totally ok!!!
7) then bake for 20 minutes on 350°
8) once they're done, remove from the tin promptly and let cool on a plate

These can be placed in tupperware or a freezer bag and stored in the fridge for up to a week. Then just microwave them throughout the week. I eat 2 muffins each morning with a tab of salsa. So yummy and so easy!!!

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