Spinach, Tomato & Turkey Egg Muffins

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Spinach, Tomato & Turkey Egg Muffins


  • 12 egg whites
  • 1/4 cup fresh spinach, chopped
  • 2 Tbsp onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup asparagus, chopped
  • 6 oz. of deli turkey, chopped, cut into bite-sized pieces (3-4 oz.)
  • Pinch of salt and pepper
  • Zero-calorie nonstick cooking spray


  1. Preheat oven to 350°F and spray a 12-cup muffin tin with zero-calorie nonstick cooking spray.
  2. In a bowl, whisk egg whites, chopped spinach, tomatoes, and turkey.
  3. Season with a pinch of salt and pepper.
  4. Add egg white mixture halfway in each of the 12 cups.
  5. Bake for 15-20 mins., or until fluffy.


For Flex™ Patients: Serve with 1/4 of an avocado (sliced).

Recipe Yields: 10 oz. of protein, 1 cup of vegetables

Stephanie Bray

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