These zucchini egg cups are portion-controlled and protein-packed meals for on-the-go lifestyles. They freeze well, so I usually grab a few for lunch when I'm short on time.
Ingredients
- cooking spray
- 7 eggs whites
- 3 eggs
- 2 tablespoons half-and-half
- 2 cups shredded zucchini
- 1 cup chopped green onion
- 3 tablespoons grated Parmigiano-Reggiano cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
-
2
Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into egg mixture; pour into prepared muffin cups.
-
3
Bake in the preheated oven until set in the middle, 30 to 35 minutes.
Nutrition Facts
Per serving
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