Cooking Time: 20 – 30 Minutes
1 red bell pepper, diced
2 Roma tomatoes, diced
1/4 cup fresh basil leaves, chopped
3 scallions, chopped
6 whole eggs
4 cups egg whites salsa, to taste
- Preheat the oven to 375°F. Coat 2 12-cup muffin pans in cooking
- In a large mixing bowl, add the bell peppers, tomatoes, basil, and scallions,
and mix well. In a separate bowl, add your eggs and beat until combined.
- Add 1 tablespoon of egg mixture to each muffin slot. Then flippantly divide the
Vegetable aggregate into the muffin slots. End by means of filling every slot to the pinnacle with
The egg mixture.
- Place in oven and bake for 20 – 30 minutes, or until they are firm on top. Wait
until cool to remove from pans. Use some salsa for frosting.
Nutrition: Calories: 169; Protein: 26grams; Carbohydrates: 4grams;