- 1 1/2 cup egg whites
- 4 eggs
- 1/2 cup plain, unsweetened almond milk
- 1 can of wild Alaskan salmon
- 1/2 cup frozen spinach, thawed and water pressed out
- 1 bunch 8 oz. of thin asparagus spears, chopped
- 2 tablespoons finely chopped scallions
- 4 cloves of garlic, minced
- 1 tablespoon olive oil
- Fresh herbs such as parsley, chives, oregano (optional but adds another depth of flavor)
- Salt and pepper
- Preheat oven to 350 degrees F. Spray muffin tins with non-stick cooking spray.
- Heat the olive oil in a medium pan over medium heat. Add the scallions, stirring frequently for about a minute or so. Add garlic and cook for another minute, being careful not to burn. Add the asparagus and cook until tender about 6 minutes.
- While the asparagus cooks, whisk together the eggs, egg whites, almond milk a few of the chopped herbs and salt a pepper in a large bowl. Set aside.
- Add the salmon and spinach and the rest of the herbs to the pan. Season with salt and pepper to taste.
- Pour the egg mixture about 3/4 of the way full into the muffin cups.
- Evenly distribute the salmon and veggie mixture between each muffin cup.
- Bake for 20 minutes or until egg mixture is firm in the center. Remove from the oven and using a butter knife, gently go around the edges of each egg cup. Serve warm with a side of leafy greens!
These keep in the fridge for about 3-4 days but feel free to freeze each individually in plastic wrap. To reheat, simply pop in the microwave for 3 minutes or let thaw overnight in the fridge.