Egg Cup Omelets
coconut oil spray
red bell pepper
yellow bell pepper
fresh baby spinach
Preheat your oven to 350 degrees.
Spray a muffin tin with the coconut oil spray.
Whisk the egg whites with the salt and pepper in a bowl. Experiment with the salt and pepper each batch that you make to suit your taste. Set aside.
In a separate bowl, mix together the bell peppers and spinach.
Fill each cup of the muffin tin half way with the vegetable mixture. Leave it loose so that the egg mixture will surround the vegetables when added.
Carefully pour the egg whites evenly into each of the 12 cups in the tin to fill each approximately 1/2 – 2/3 full.
Bake for 25-30 minutes, or until egg whites have set.
Remove from the oven and top with the green onions. Serve warm.
Alternatively, you can store them in the refrigerator and reheat throughout the week as a quick breakfast on-the-go!