Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or a few drops of olive oil to prevent sticking. If using paper liners, ensure they are well-greased as well.cooking spray or a few drops of olive oil
- In a medium bowl, whisk the egg whites until they are lightly frothy and well combined. You don't need to whip them into stiff peaks, just ensure the yolks and whites are fully integrated.12 large egg whites
- Gently fold in the finely chopped spinach and diced bell pepper into the whisked egg whites. If you're using feta cheese, add it now as well. The smaller you chop your vegetables, the more evenly they will distribute and cook.12 large egg whites, 1/4 cup finely chopped fresh spinach, 1/4 cup finely chopped bell pepper, 2 tablespoons crumbled feta cheese
- Stir in the dried Italian seasoning. Season generously with salt and freshly ground black pepper to taste. Remember that egg whites can sometimes benefit from a little extra seasoning to bring out their flavor.1 teaspoon dried Italian seasoning, salt
- Carefully ladle the egg white mixture into the prepared muffin cups, filling each about two-thirds of the way full. Avoid overfilling, as the bites will puff up slightly as they bake.
- Place the muffin tin in the preheated oven. Bake for 15-18 minutes, or until the egg white bites are set and lightly golden around the edges. The center should be firm to the touch and not jiggly.
- Once baked, carefully remove the muffin tin from the oven. Let the Delicious High Protein Egg White Bites cool in the tin for a few minutes before gently removing them. They can be served warm or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2 months.