Ingredients

• One teaspoon coconut oil
• 1.5 cups of egg whites
• 2 cups raw spinach
• 1 cup of raw chopped cherry tomatoes (or sun dried tomatoes)
• 1 cup of raw chopped asparagus
• 1 cup chopped pepper
• Salt & pepper to taste

Method

1. Preheat the oven at 180°C.
2. Add spinach, tomatoes and asparagus to a non-stick frying pan for a couple of minutes until vegetables begin to soften.
3. Separate eggs and stir in sautéed vegetables to the whites.
4. Fill each muffin tin with the mixture and bake. Don’t fill containers to the top as they will rise.
5. Bake for 20-25 minutes. To check if they are fully cooked stick a tooth pick in the centre and make sure it comes out clean.