Mini Egg White Omlette Cups (54 calories per mini cup!)

Nutrition Facts Per Mini Omlette Cup: 54 calories, 1.8g fat, 2.2g carbs, 6.3g protein

These mini omelette cups are a perfect batch to make before you begin your work week. Store them in the refrigerator and heat them up throughout your week for breakfast or lunch …or even as a protein snack!

I chose to use the veggies I had in the house..broccoli, yellow pepper, red onion, kale — you can switch this up to match your taste buds! E.g. Mushrooms, red pepper, spinach, etc.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup broccoli, diced
• 1/2 a large yellow pepper, diced finely
• 1/2 a large red onion, diced finely
• 2 garlic cloves, crushed
• 1 medium sized carton egg whites (500g)
• 1/4 cup green kale, massaged washed and chopped finely
• 1 1/2 tsp Ground Pepper
• 1 tsp Sea Salt
• 1 tbsp feta cheese (optional or swap for your cheese of choice)
• Optional: sprinkle the tops of each cup with chili pepper flakes

Directions:

1. In a small skillet on medium-high heat, saute the broccoli, onion, pepper, and garlic in olive oil.
2. Preheat the oven to 350F while this is sautéing.
3. When veggies are complete (~5-7 mins), pour into a medium sized mixing bowl.
4. Add the carton of egg whites, kale, feta cheese, and salt and pepper to the bowl.
5. Mix the components and using a large spoon. Pour the mixture into a sprayed muffin tin. Should make 9 mini omlette cups. Make sure to evenly distribute the veggies throughout. If you would like to add a little bite – sprinkle chili pepper flakes on top of each cup here.
6. Bake at 350F for ~20 minutes. Until the eggs are beginning to brown on the egg and the top has hardened (touch the top to test this).
7. Eat immediately or store in the refrigerator until eating next.

I usually eat my egg whites with homemade salsa or fresh Farmboy Salsa 🙂 delicious combo. Give it a try!