Greek Style Zucchini Egg White Cups

Updated: Aug 24, 2019

Clearly not vegan, but this is a kinda healthy splurge for #brunch or #breakfast.

  1. You get zucchini in, where you usually don't. Zucchini has a number of health benefits including better regulated blood pressure and lower cholesterol, which are very important for my kidney health.

  2. Using egg whites have 0 fat and 0 cholesterol. One egg contains 8% recommended daily nutritional value of saturated fat and 62% of recommended intake of cholesterol.

  3. Feta... was probably not a great choice. It's got a lot of fat and sodium. It's soooo delicious though, and you're eating a very small amount per egg cup. Live a little.



Modified Tasty Recipe | Serves: 6 egg cups | Time: < 30 min


Ingredients

1 small #zucchini

10 tbsp liquid egg whites (or 3 eggs)

1/4 cup crumbled #feta cheese

1/4 cup #spinach, chopped

2 tbsp kalamata #olives, diced

1/4 cup milk (I used 2%)

S&P, to taste


Instructions

Preheat the oven to 400°F. Grease a muffin tin with nonstick spray.


Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.


Line the muffin cups with the zucchini strips on the bottom and sides.


In a large bowl, whisk together the eggs, feta, spinach, olives, milk, salt, and pepper.


Divide the egg mixture evenly among the zucchini cups. I went a tbsp spoon at a time.


Bake for 18 minutes, until the edges are slightly browned.


Use a spatula to get the suckers out of the tin, and serve.



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