1 tablespoon avocado oil
2 cups diced bell pepper
1 cup diced yellow onion
2 cups chopped baby spinach
1 cup chopped mushrooms
1.5 cups egg whites
Preheat oven 350 degrees
Spray or coat muffin pan with avocado or coconut oil.
Add avocado oil to a skillet over medium-high heat. Once hot, reduce heat to medium and add chopped bell pepper, onion and garlic. Stir often and cook for 5 minutes, or until onions are clear and vegetables become tender.
Add in mushrooms, spinach and cook for about 1-2 minutes, or until vegetables soften.
Remove from heat and let cool.
Add egg whites or liquid egg whites to a bowl and scoop cooled veggies into the egg mixture. Add salt and pepper to taste.
Pour the egg white mixture evening into muffin sheet. Bake for 25-30 minutes or until the tops are firm to touch.