Obsesseddddd with these Sun Dried Tomato & Spinach Egg White Bites 🤤🤤🤤You guys, the sun dried tomatoes from @tantillofoods add such an amazing flavor that I didn’t even add any additional salt and pepper (which I pretty much add to EVERYTHING!) .
The whole plate was only 345 kcal with 51P/25C/0F 👏👌 so I enjoyed this whole plate 😋😋😋😋😋😋 I love having zero/low fat breakfasts with high protein and veggies like this one on days that I have a big dinner planned, (like when I made these I was attending a special 4 course dinner with a friend that night) 🤗 but why do I like to start my days like this when I have big dinners in the evening? Because it allows me to save a big chunk of my fats and carbs for later in the day, while having the high protein and veggies in the morning which will help keep me full so that I don’t feel like I’m starving all day in order to enjoy a dinner out. This is what I like to call my macro balance ⚖️ keeping my breakfast and lunch light in calories but high in volume so that I’m able to enjoy my dinner without completely overdoing it on my macros and calories for the day 👌
Directions:
•Pre-heat oven to 375 degrees •Sauté 2 large handfuls of spinach leaves or microwave for 30 seconds of until wilted
•Measure out 515g of egg whites (about 2 cups) and pour into nonstick sprayed cupcake tins making each mold a little more than half full
•Add in wilted spinach leaves and sun dried tomatoes (tip: add in whatever other kind of veggies you like 😉)
•Bake for 12 minutes
•Pull out knowing tips will still be a little wet and let set for 10 minutes. The eggs will cook through without drying out.
•Enjoy 😍