Egg white breakfast cups

This is a great recipe to try out. Let me know if you tried this.

Egg White Breakfast Cups.

Ingredients.

for 6 servings.

2 cups spinach(60 g),

1 roma tomato,

2 cups egg white(480 mL),

salt (to taste),

½ teaspoon pepper.

Preparation.

Preheat the oven to 350˚F (180˚C).

Lightly grease a muffin tin.

Then divide equally the spinach across 6 cups.

Dice the tomato, then fill the cups with the tomato and egg whites.

Season with salt and pepper.

Bake for 15 minutes, or until the whites have set.

Serve hot.

Enjoy!