This recipe is taken from "The Biggest Loser - 6 Weeks to a Healthier You"
2 cups of grated or finely chopped vegetables - use what your family likes or try and introduce them to something new (carrots, squash, zucchini, onion, asparagus, mushrooms, bell peppers, spinach)
18 egg whites (you can also use 2 1/4 cups egg whites or egg substitute)
1/4 cup grated low fat cheese (cheddar, jack or mozzarella)
Position your oven rack to the center of the oven and preheat to 350degrees F.
Lightly coat two-6 cup muffin pans or one - 12 cup muffin pan with olive oil sprayer.
Spray (lightly) a nonstick skillet with cooking spray and cook the vegetables briefly, until they reach the desired crispness or tenderness.
Place a small nest of vegetables in the bottom of each muffin cup, then fill the cups 1/4 full with egg whites. Add salt free seasoning, black pepper and other seasoning as desired. (If you like it spicy..a small amount of red pepper flakes would add the kick you want). Sprinkle a small amount of cheese over each cup.
Bake the eggs for about 10 minuets, until they are just set. Cool in pans. Enjoy!
This will make 12 servings.
Nutritional value of each serving: 40 caloris, 6g protein, 3g carbs (3g sugars),
<1g fat (0g saturated), 10mg cholesterol, 1g fiber, 110 mg sodium.
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