Egg Muffins

Olive Oil spray

4 scallions, minced

2 carrots, minced

1/2 red bell pepper, minced

1/2 zucchini, minced

14 egg whites

4 whole eggs

1/2 tsp basil

1/4 tsp oregano

salt and pepper to taste

Preheat oven to 375. Coat 12 muffin tins with a little oil to prevent sticking. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasoning in a mixing bowl. Use 1/3 cup measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 min or until muffins have risen and are slightly browned. Muffins will keep up to one week in the refrigerator, or you can freeze them.

Super easy and very good. Good for breakfast or a quick snack!