Egg White Muffins with Spinach, Tomato and Mushrooms

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8 Serving


  • 2 cups fresh baby spinach

  • 2 cups egg whites

  • 10 - 12 cherry tomatoes cut in halves

  • 1/4 chopped mushroom

  • Olive or coconut oil

  • Himalayan salt and pepper


Preheat the oven to 350F.

Spray the muffin cup with oil so the muffins can get out easier.

Put the spinach on the bottom of the cups, add generously the tomatoes, and then add the mushrooms.

Fill each cup equally with egg whites

Cook for 15 to 20 min, until the muffins are firm.


You can use any vegetables according to your palate, these are 45 calorie each, you don’t count calories you can even add some grated cheese.

I put just salt and pepper but you can play and add any condiments, herbs or spices you want.

Buy your products fresh; organic makes it even better; and COOK WITH LOVE!!!