Ingredients:

  • 6 large eggs
  • 1/2 cup liquid egg whites
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 3/4 cup shredded low-fat mozzarella cheese
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion and bell pepper, sautéing for 3–4 minutes until softened.
  3. Stir in the chopped spinach and cook just until wilted (about 1 minute), then remove from heat and let cool slightly.
  4. Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin with non-stick spray.
  5. In a large bowl, whisk together the whole eggs, egg whites, almond milk, salt, pepper, and garlic powder until the mixture is pale yellow and smooth.
  6. Distribute the sautéed vegetables and shredded cheese evenly among the 12 muffin cups.
  7. Pour the egg mixture over the fillings, filling each cup about 3/4 of the way to the top.
  8. Bake for 20–22 minutes until the tops are puffed and the centers are set.