Egg Muffins

Egg Muffins

Ingredients:
Pure olive oil spray
4 scallions or green onions, minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
dash of salt and pepper

Directions:
Preheat oven to 375 degrees F. Coat a 12-muffin tim with a small amount of olive oil spray to prevent sticking. Combine vegetables in a large bowl and mix well. Fill each muffin tin 2/3 full with vegetable mixture. Whisk eggs and seasonings in a large mixing bowl. Use a 1/3 measuring cup and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
*TIP: Muffins will need to be refrigerated and will stay for approx. 1 week in refrigerator. These do freeze well for later consumption, just be sure to thaw in refrigerator overnight.