Recipe by: Janice Hrushka of Balanced Terrain Analysis
Enjoy at home or on the go! These little bites are delicious, convenient and full of healthy whole ingredients!
1 cup Egg Whites
1 cup Kale Leaves (finely chopped)
1/2 Zucchini (medium, finely diced)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Sea Salt
Preheat the oven to 350ºF (175ºC).
In a bowl, combine the egg whites, kale, zucchini, garlic powder, onion powder, and salt.
Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!
Amount per serving (4 servings)
Vitamin A 302IU
Vitamin C 9mg
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately four mini egg muffins.
More Flavour: Add a splash of tamari or soy sauce.
Additional Toppings: Add goat cheese, feta cheese, or vegan cheese.
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