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Veggie Egg White Frittata Muffins

Name: Veggie Egg White Frittata Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 muffins
Ingredients: 400g (about 12 large egg whites) egg whites; 100g zucchini, diced; 80g red bell pepper, diced; 50g onion, diced; 40g feta cheese, crumbled; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried italian herbs

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About as lean as an egg muffin gets while still tasting like something. The vegetables do most of the work on flavor since there's no yolk fat to lean on, so don't skimp on the seasoning.

Egg whites stick to a pan harder than whole eggs do, so don't skimp on greasing the tin here.

Per serving (1 muffin)

Protein

Calories

Carbs

Fat

6 muffins15 min20 min

Ingredients

14 ozegg whitesabout 12 large egg whites
4 ozzucchini, diced
3 ozred bell pepper, diced
2 ozonion, diced
1 ozfeta cheese, crumbled
1/2 tspsalt
1/4 tspblack pepper
1/2 tspdried italian herbs

Steps

1
Preheat the oven to 180C (350F) and grease a 12-cup muffin tin well, since egg whites stick more than whole eggs.
2
Whisk the egg whites in a large bowl with the salt, pepper and italian herbs.
3
Stir in the zucchini, bell pepper, onion and feta.
4
Divide the mixture evenly among the muffin cups.
5
Bake for 18 to 20 minutes until set in the center.
6
Run a knife around the edges before removing, since egg whites can stick to the tin.
7
Air fryer option: divide the mixture into well-greased silicone muffin cups and air fry at 170C (340F) for about 12 to 14 minutes, until set in the center.