.jpg&w=3840&q=75)
4 Serves
47 Mins
Preheat your oven to 175°C and lightly grease a muffin tray or oven-safe skillet.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a large bowl, whisk the pasteurized liquid egg whites until slightly frothy.
Heat a small amount of olive oil in a non-stick skillet over medium heat and sauté the diced onions and peppers until softened.
Pour the whisked egg whites into the prepared muffin tray or skillet, then stir in the sautéed vegetables and season with salt and pepper.
Bake in the preheated oven until the egg whites are set and firm to the touch.
46
g117
g58
g
