6 Egg Whites
2 tbsp onion minced
1/2 tsp garlic freshly minced
2 cups baby spinach
2 tbsp canned tomatoes diced
1/2 tsp ground ginger
2 1/2 tsp Herbs de Provence
1/2 tsp salt
4 stalks green onion chopped
1 tsp hot sauce optional for drizzling on top
Preheat the oven to 180̊C
Heat a large nonstick pan over medium heat. Once hot, add in the onion and garlic. Sauté for 3-5 minutes, until the onions are tender.
Add in the spinach and tomatoes.
Season with salt, ginger, and Herbs.
Crack the eggs and egg whites into a large bowl. Whisk them together until combined. Stir in the seasoned cooked vegetables and green onion.
Pour a ⅓ cup of the egg and vegetable mixture into each muffin well, for a total of 6.
Bake for 15 to 20 minutes, until the tops are firm and eggs are cooked. Cool slightly and serve immediately.