Serves 6 (Makes 12 muffins)
Nutritional value per serving (2 muffins) – Calories 128, Fat 4.1g, Protein 19g, Carbs 2g
4 Green onions, minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
1 cup egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash sea salt and pepper
Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
Whisk eggs and seasonings in a large mixing bowl.
Fill the remaining room in each tin with the egg mixture.
Bake for 30 minutes or until cooked through out.