Ingredients
12 large egg whites
1/2 cup reduced-fat feta cheese, crumbled
1 small zucchini, grated and drained
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
In a mixing bowl, combine egg whites, crumbled feta, drained zucchini, olive oil, garlic powder, dill, salt, and black pepper. Mix well.
Divide the batter evenly among the 12 muffin cups.
Bake for 22 minutes, or until the muffins are set and lightly golden around the edges.
Cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
Ensure zucchini is thoroughly drained to avoid soggy muffins.
These egg white muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Serve with a small salad or fresh herbs for a full meal.
- Prep Time: 15
- Cook Time: 22
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low-Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 65
- Sugar: 1g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 5g
- Cholesterol: 0mg