Egg-White Spinach and Cherry Tomato Muffins
Ingredients
- Egg whites
- Olive oil spray
- Raw spinach leaves
- Cherry tomatoes
- Pinch of Himalayan salt
Preparation
Spray a muffin tray with olive oil while oven heats to 220C
Lay spinach leaves on the base of each muffin cup
Separate egg yolks from whites and save yolks for later use
Beat the egg whites, add salt, and fill each muffin compartment with one egg's worth
Add cut cherry tomatoes to each compartment
Bake in the oven for 12-15 minutes
Let cool before refrigerating and store in an airtight container
