Protein
60.9G
Calories
539
P:E Ratio
1.3
Prep
10 min
Cook
10 min
Yield
1
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat the oven
Preheat the oven to 400°F/204°C.
In a bowl
In a bowl, whisk the egg whites, dairy-free cheese alternative, salt and pepper together well.
Spray a non-stick
Spray a non-stick muffin pan with cooking spray.
Stuff the spinach
Stuff the spinach evenly into each muffin mold. Then place the tomatoes in each hole on top of the spinach. Carefully fill up each hole with the egg white mixture to the top until used up.
Bake the egg
Bake the egg white cups in the oven for 10 minutes or until fully cooked. Remove from the oven and use a fork to carefully pull them from the muffin tin. Transfer to a plate and serve.
P:E RATIO
1.3
Moderate
NUTRITION FACTS
Nutrition Facts
1 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.