Clean Egg Muffins (12 servings)

 oil spray

 4 scallions, minced

 2 carrots, shredded

 ½ red pepper, minced

 ½ zucchini, shredded

 14 egg whites

 4 whole eggs

 ½ tsp basil

 1/4 tsp oregano

 dash sea salt and pepper

 

Preheat oven to 190 C (375 F). Coat a 12-muffin tin with a little oil to prevent sticking. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 3/4-dl (1/3-cup) measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.

 

Nutrients per serving (98 g): Calories: 56 • Total Fats: 2 g • Saturated Fat: 0.5 g •

Cholesterol: 71 mg • Sodium: 93 mg • Total Carbohydrates: 3 g •

Dietary Fiber: 1 g • Sugars: 2 g • Protein: 7 g • Iron: 0.5 mg