Thursday, December 8, 2011
Preheat oven to 375
1/4 cup onions diced small
1/4 cup bell peppers diced small
1 large portobella mushroom diced small
Saute all in a pan over medium heat
1 1/2 cups fresh chopped broccoli
1 tomato diced small
Add to the onion, pepper and mushroom and heat through
10 egg whites
4 whole eggs
1/2 tsp Mrs Dash tomato basil and garlic
1/2 tsp Mrs Dash garlic and herb
1/2 ground pepper
Whip together with a whisk and add vegetables to the bowl
Using a small ladle, fill each muffin cup to the brim. Bake for 30 minutes.
Calories per serving: 47, 2 carbs, 2 fat, and 6 protein.
They keep in the refrigerator for 1 week or you can freeze them, just let them thaw out over night in the refrigerator.
Grab 2 and you are out the door with a great breakfast!
"If you don't work, nothing will."