Tomato, Parsley & Chia Mini Egg White Bites
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5 ingredients · 25 minutes · 1 serving
Directions
- Preheat the oven to 350ºF (175ºC).
- In a bowl, combine the egg whites, tomato, parsley, chia seeds, and
- Scoop the mixture into lined (or greased) mini muffin Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!
Ingredients:
1/4 cup Egg Whites
1/2 Tomato (small, diced, juices drained)
1/4 cup Parsley (chopped)
3/4 tsp Chia Seeds
1/8 tsp Sea Salt
Nutrition Amount per serving:
| Calories | 61 | Cholesterol | 0mg |
| Fat | 1g | Sodium | 428mg |
| Carbs | 4g | Vitamin A | 2111IU |
| Fiber | 2g | Vitamin C | 29mg |
| Sugar | 1g | Calcium | 45mg |
| Protein | 8g | Iron | 2mg |
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately five mini muffins.
More Flavor
Add a splash of tamari or soy sauce. Use whole eggs or a mixture of egg whites and whole eggs.
Additional Toppings
Add goat cheese, feta cheese, or vegan cheese.
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic
