- 14 egg whites
- 4 whole eggs
- 4 scallions, chopped
- 2 carrots, shredded
- 1/2 red pepper, minced
- 1/2 zucchini, shredded
- 1/2 tsp. basil
- 1/4 tsp. oregano
- Sprinkle of sea salt and pepper
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- Combine veggies in a large bowl and fill each muffin tin about 2/3 full. Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.
- Bake muffins for 30 minutes, until they’ve risen and are slightly browned. Enjoy!