Vegetable Egg Bites

Ingredients

0 of 12 out on the counter

• 1 cup chopped red bell pepper
• ½ cup chopped onion
• 3 cups packed baby spinach
• 2 tsp olive oil, for the vegetables
• ½ tsp garlic powder
• 1 tsp dried oregano leaves
• 2 large eggs
• 8 large egg whites
• 1½ oz shredded reduced-fat cheddar
• ¼ tsp salt
• ½ tsp black pepper
• 1 tsp olive oil, brushed into the muffin cups

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 350 °F. Brush the 12 cups of a muffin tin with the 1 tsp olive oil, covering the bottoms and sides.
2. 2Warm the 2 tsp olive oil in a skillet over medium heat. Cook the onion and red pepper 4 minutes, until soft. Add the spinach, garlic powder and oregano and stir 1 to 2 minutes, until the spinach wilts and the pan looks dry. Let it cool 5 minutes.
3. 3Whisk the eggs, egg whites, salt and black pepper in a large measuring cup until no streaks of white remain.
4. 4Divide the vegetables and the cheese among the 12 cups. Pour in the egg mixture, a scant ¼ cup to each cup, filling each about three-quarters full.
5. 5Bake 20 to 25 minutes, until the tops are set and a thermometer in the center of a bite reads 160 °F. If it is not there, bake 3 minutes at a time.
6. 6Rest 5 minutes. Run a knife around each bite and lift it out. Serve 3 bites a person.