Veggie egg muffins

Ingredients

Weights are for the state named.

• Egg, whole, raw 50 g · 72 kcal
• Egg whites, liquid, carton 80 g · 42 kcal
• Spinach, raw 20 g · 5 kcal
• Bell pepper, red, raw 30 g · 9 kcal
• Cheese, cheddar, reduced-fat (50% less fat) 10 g · 28 kcal

Scaled for 1 servings; nutrition on the right stays per serving.

Method

Whisk eggs and whites with chopped spinach, pepper and cheese, pour into two muffin cups and bake at 180C for 18 minutes. Makes a batch to keep in the fridge.

Nutrition per serving

Calories

155 kcal

Protein

19 g

Carbs

4 g

Fat

7 g

48% of the calories come from protein. Totals are the sums of the ingredient rows in the Ethereal food database (per 100 g values from national composition tables and labels), so logging this recipe puts exactly these numbers in your diary.