Spinach, Tomato & Turkey Egg Muffins
- 12 egg whites
- 6 oz. deli turkey, chopped, cut into bite-sized pieces
- ½ cup cherry tomatoes, halved
- ½ cup asparagus, chopped
- ¼ cup fresh spinach, chopped
- 2 Tbsp onion, chopped
- Pinch of salt and pepper
- Zero-calorie nonstick cooking spray
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Preheat oven to 350°F and spray a 12-cup muffin tin with zero-calorie nonstick cooking spray.
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In a bowl, whisk egg whites, onion, asparagus, chopped spinach, tomatoes, and turkey.
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Season with a pinch of salt and pepper.
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Add egg white mixture ¾ of the way full in each of the 12 cups.
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Bake for 18-20 minutes, or until fluffy.
For Flex™ Patients: Serve with 1/4 of an avocado (sliced). Recipe Yields: Three muffins equals 2 1⁄2 oz. protein and 1⁄4 cup of vegetables
