INGREDIENTS

• 1/2 tbsp. coconut oil or coconut oil spray

• 12 egg whites
• 1 red bell pepper chopped
• 4 scallions thinly slice
• 1 cup broccoli florets
• 1/2 tsp. rosemary minced
• 1 tsp. parsley minced
• 1/4 tsp. granulated garlic

• 1/2 tsp. Himalayan sea salt
• 1/4 tsp. cracked black pepper

PREPARATION

1. Preheat the oven to 350° and lightly grease or spray muffin pan with coconut oil.
2. Whisk egg whites together with salt, pepper, rosemary and granulated garlic in a large mixing bowl.
3. Gently fold in broccoli florets, red bell peppers and scallions.Spoon the egg white vegetable mixture into muffin tins, dividing the mixture equally.
4. Bake muffins for 15 to 20 minutes until the egg whites are set. Remove muffins from the oven and let cool for five minutes before serving. 

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