Ever hear the saying “You can’t out-exercise a poor diet”? I have, and after losing ten pounds last year I totally believe it’s true – I barely exercised, but started tracking what I was eating through my Weight Watchers app, and the weight started coming off.
This year, I am re-committing to exercise (more about that soon!), but I also want to stay focused on creating healthy recipes and eating well, at least most of the time! Now that the holidays are over, hopefully those tempting homemade treats will be gone from the office and I’ll be able to snack on Greek yogurt and apple slices without fear of missing out on the tasty treats my coworkers made!
My days are usually pretty busy, so it’s essential that I grocery shop and meal-prep on weekends. Last year I got into making little egg white muffins, but to be honest, they were pretty bland by themselves. I started experimenting with ways to make them a little more tasty, and this morning I think I hit on a recipe that’s a winner. I shared a photo of my breakfast in my accountability group on Facebook and was almost immediately asked how I made them, so I’m sharing the recipe here. Feel free to add in your own veggies and let me know if you find something amazing!
Egg White Omelette Muffins
What You’ll Need:
1 32-oz carton of egg whites (I buy whatever’s on sale at the grocery store)
Fresh spinach leaves
1 can of diced tomatoes
5 mushrooms (diced)
What to Do:
Preheat your oven to 350. Spray a 12-muffin muffin tin with no-stick cooking spray (or else these egg whites will stick forever, trust me!). Fill each muffin cup with a leaf or two of spinach, diced tomatoes, and mushrooms (cup should be about halfway full). Pour egg whites into each cup until it is filled. Bake for 25 minutes.
I find that using a small rubber spatula works best for extracting the muffins from the tin. I refrigerate them and eat two each morning for breakfast. The muffins will reheat nicely in a microwave for about 45 seconds.