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These ‘muffins’ can be eaten warm or cold and are an Atkins Diet-friendly option.
Ingredients
- cooking spray
- 2 tablespoons olive oil
- 2 cups fresh spinach, or to taste
- 12 egg whites
- 2 egg yolks
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon shredded Mexican cheese blend
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
Step 2
Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
Step 3
Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
Step 4
Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 10% |
| Cholesterol72mg | 24% |
| Sodium228mg | 10% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein9g | |
| Vitamin C3mg | 15% |
| Calcium49mg | 4% |
| Iron1mg | 8% |
| Potassium180mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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