Serves: 6 Servings
14 egg whites
4 whole eggs
4 green onions, chopped
2 carrots, shredded
½ red bell pepper, minced
½ zucchini, shredded
½ tsp. dried basil
¼ tsp. dried oregano
Sprinkle of sea salt and pepper, to taste
Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
Combine veggies in a large bowl and fill each muffin tin about ⅔ full. Whisk eggs and seasonings in a large mixing bowl and using a ⅓-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.
Bake muffins for 30 minutes, until they’ve risen and are slightly browned. Enjoy!
Recipe adapted from Oxygen Magazine