Gluten free, protein packed egg white frittatas perfect for grabbing and going in the morning! ♥
-12 serving muffin tin
-1/2 red bell pepper, chopped
-8 small cherry tomatoes, chopped
-1 small bunch of kale, torn into pieces
-1/2 cup chopped red onion
-3 TBSP Nutritional Yeast
-Seasonings of choice
-1 carton of liquid egg whites (4 cups total)
Preheat oven to 350 degrees.
Spray muffin tin with nonstick cooking spray.
Add various chopped veggies to the bottom of each tin, filling ¼ to ½ the way full.
Sprinkle nutritional yeast and seasonings on top of veggies.
Cover each veggie-filled tin with egg whites. Pour over and fill to the top.
Bake for 30 minutes