Ingredients:

3⁄4 cup grape tomatoes, chopped

1 cup fresh spinach leaves, chopped

1 ripe, fresh California avocado, seeded, peeled and diced

Salt, to taste

Pepper, to taste

1⁄4 tsp. chipotle seasoning (optional)

2 large eggs

1⁄2 cup egg whites

1 Tbsp. crumbled feta cheese

 

DIrections:

1. Preheat oven to 350 degrees F.

2. Spray a standard-sized non-stick mini muffin tin with cooking spray.

3. In a medium-sized bowl, combine tomatoes, spinach, avocado, salt, pepper and optional chipotle seasoning.

4. Spoon two tablespoons of vegetable and avocado mixture into each mini muffin cup.

5. Beat eggs and egg whites together in a separate bowl.

6. Pour eggs over the vegetables until about a little more than three-quarters full.

7. Sprinkle egg muffin mixture with cheese.

8. Bake for about 20 min- utes, or until eggs spring back to the touch.

 

Serves: 5

Yields: 15 mini muffins

 

Nutrition Information Per Serving: Calories 90; Total Fat 7 g (Sat 1.5g,Trans 0g,Poly1g, Mono 4 g); Cholesterol 75 mg; Sodium 140 mg; Potassium 270 mg; Total Carbohydrates 4 g; Dietary Fiber 2 g; Total Sugars <1 g; Protein 4 g