Ingredients:

  • 4 large whole eggs
  • 1/2 cup liquid egg whites
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan
  • 1/2 cup fresh baby spinach, finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup yellow onion, minced
  • 1/4 cup zucchini, grated and squeezed dry
  • 1 tbsp olive oil

Instructions:

  1. Warm 1 tbsp olive oil in a skillet over medium heat.
  2. Add minced onion and red bell pepper; sauté for 3-4 minutes until the onion is translucent.
  3. Stir in the chopped spinach and grated zucchini and cook for 60 seconds until spinach wilts, then remove from heat.
  4. In a medium bowl, whisk together whole eggs, egg whites, salt, and pepper until uniform and slightly frothy.
  5. Gently stir the sautéed vegetable mixture and grated Parmesan into the egg liquid.
  6. Preheat oven to 350°F (175°C) and grease a 12-count mini muffin tin exceptionally well.
  7. Divide the mixture evenly among the 12 cups, filling them nearly to the brim.
  8. Bake for 18-20 minutes until the tops are set, slightly golden-brown, and centers no longer jiggle.