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.
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.
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
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
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.