Zero Points Veggie Egg Frittata Muffins
4 mushrooms sliced
6-7 asparagus spears trimmed
10 cherry tomatoes sliced in quarters
1 shallot, minced
1/4 of a yellow or white onion chopped
1/4 of red pepper chopped
2 scallions chopped
1 egg plus 5 egg whites
6 TBSP of fat-free feta cheese
Handful of baby spinach
Olive oil cooking spray
Salt and pepper to taste
Spray a medium pan with olive oil cooking spray and heat to medium heat. Saute the mushrooms, tomatoes, onions, shallot, scallions, red peppers and asparagus for about 4 or 5 minutes. Add the spinach until wilted about 2 minutes.
Spray a 6 muffin tin with olive oil cooking spray. Evenly disperse the vegetable mixture amongst muffin cups. Sprinkle 1 TBSP of fat-free feta cheese over each individual egg cup.
Whisk together one egg and the 5 egg whites. Depending on the size of your muffin tins, you may only need 4 egg whites. Pour the egg mixture over the vegetables and feta filling the muffin cups.
Bake the egg muffins for about 15-20 minutes at 350 degrees until cooked through and browned on top. I sprinkled my egg muffins with a little cayenne pepper for some heat and served them with a side of berries. Cheers and Enjoy!