Flat-Belly Diet: Cheesy Jalapeño Egg White Poppers
Cook up this belly-flattening recipe for Cheesy Jalapeño Egg White Poppers as a grab-and-go breakfast or a beautiful brunch offering. These bite-size delights are made with jalapeño cheddar cheese, but you can use your favorite cheese if you prefer. Make a batch of these poppers, and you can enjoy them for a few days. Just store in the refrigerator in a resealable plastic bag for up to 3 days.
Prep time: 5 minutes
Cook time: 35 minutes
Yield: 24 poppers
1 teaspoon olive oil
1/2 red bell pepper, diced
1/2 small red onion, diced
1 cup spinach, chopped
1/8 teaspoon kosher salt
A pinch of pepper
2 tablespoons chopped cilantro
3 ounces jalapeño cheddar cheese, very small dice
1-1/2 cups 100 percent egg whites
Preheat the oven to 350 degrees F.
In a medium skillet, heat the olive oil over medium heat.
Sauté the bell pepper and onion until softened. Add the spinach, salt, and pepper, and cook until wilted. Stir in the cilantro.
Remove from the heat and stir in the cheddar cheese.
Liberally coat a 24-count nonstick mini muffin pan with cooking spray.
Evenly distribute the vegetable mixture into the muffin cups.
Pour the egg whites into each muffin cup until filled to the edge.
Bake 20 to 25 minutes, until puffed and the eggs are fully set.
Per popper: Calories 25 (From Fat 13); Fat 1g (Saturated 1g); Cholesterol 4mg; Sodium 64mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 3g.