| Total sodium per serving: 47mg |
Total calories per serving: 56 |
Servings: 12 |
Ingredients
- 1 tbsp olive oil
- 1 cup red pepper (measured after chopping)
- 1 cup green pepper (measured after chopping)
- 1 cup yellow onion (measured after chopping)
- 2 cups baby spinach or kale – roughly chopped measured/packed before chopping
- 1 cup mushrooms (measured before chopping)
- 2 cloves garlic minced
- No salt seasoning (21 Salute)
- 4 whole large eggs
- 4 egg whites
- hot sauce (optional)
Directions
1. Preheat oven to 350 degrees F.
2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
3. Heat a large non stick skillet over medium heat.
4. Once hot, add in oil, red pepper, green pepper, and onion.
5. Sauté 5-7 minutes, or until peppers are tender.
6. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic.
7. Season with no salt seasoning and remove from heat.
8. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
9. Stir in cooked veggies.
10. Pour the egg/veggie mixture evenly into the prepared muffin pan.
11. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
12. Cool slightly and serve immediately.
13. Leftovers can be stored in an airtight container in the fridge for about 4 days.
14. These may also be frozen. To reheat, pop them in the microwave until warm.
*Sodium reduced bacon or low sodium homemade sausage could be added to this recipe but have not been figured into the calories or sodium count..
Recipe found on showmetheyummy, adapted for low sodium.
