1 portion (3 muffins)

3 egg white
3 tbsp chopped tomato
3 tbsp chopped red bell pepper
3 tbsp chopped onion
1 ½ tbsp chopped fresh cilantro
ground pepper
3 muffin cups

Preheat oven to 390ºF. Lightly grease the muffin cups with coconut oil.

In a small bowl, beat the egg whites with a fork and add the vegetables. Season with a little pepper. Bake for about 10 minutes or until the top is golden brown and a toothpick  comes out clean. Remove from cup and serve immediately.

* You can also use mushrooms, broccoli, asparagus, cucumber, cauliflower

1 portion: 3 muffins (135 gr)
Cal: 73.2      P: 10.8 F: 0 Cb: 3.3