RECIPE SUMMARY
Makes 6 servings: Each serving counts towards 1 whole Egg, 1 Egg White, 1/6 cup restricted Vegetables, 1 dairy option
INGREDIENTS
DIRECTIONS
Preheat the oven to 350ºF and apply a liberal amount of spray oil to a regular muffin tray.
Place the eggs, egg whites, ½ cup of reduced fat feta cheese, sea salt, and black pepper in a blender or food processor and pulse until well combined.
Dice the tomatoes and sauté in a pan over medium high heat until just wilted.
Distribute the diced tomatoes and basil into each muffin cup leaving enough for topping to the side. Pour the egg mixture into each cup, filling ¾ of the way.
Stir each cup to evenly distribute the filling. Top with the remaining basil, tomato and reduced fat feta.
Place in the oven and bake until cooked through (about 15-20 minutes).
Ingredients
Directions
Preheat the oven to 350ºF and apply a liberal amount of spray oil to a regular muffin tray.
Place the eggs, egg whites, ½ cup of reduced fat feta cheese, sea salt, and black pepper in a blender or food processor and pulse until well combined.
Dice the tomatoes and sauté in a pan over medium high heat until just wilted.
Distribute the diced tomatoes and basil into each muffin cup leaving enough for topping to the side. Pour the egg mixture into each cup, filling ¾ of the way.
Stir each cup to evenly distribute the filling. Top with the remaining basil, tomato and reduced fat feta.
Place in the oven and bake until cooked through (about 15-20 minutes).