Egg White Veggie Bites

Last month, the fabulous Janel of Eat Well with Janel did a fun giveaway of five signed copies of The Biggest Loser: 6 Weeks to a Healthier You.  While I don't watch the show regularly, I was excited when I found out that I was one of the winners of the giveaway!

I read the book and learned some tips to motivate myself for a healthier lifestyle by making smarter choices in eating and exercise.  But truth be told, I was most excited about the easy healthy recipes in the book and I decided to give one of the recipes a try yesterday.  The recipe is called Egg White Bites but I'm calling my modified version Egg White Veggie Bites because they were filled with veggies and well, it sounds better!

First, I started by cooking a generous cup of frozen broccoli in the microwave.  While the broccoli was cooking, I chopped up a quarter of a white onion that I had leftover from a previous meal.

When the broccoli was done cooking, I drained the bowl and put the broccoli in the fridge to cool down.

I warmed up a pan on the stove with a tablespoon of olive oil.  When the pan was warmed up, I added the chopped onion, along with a healthy pinch of salt, fresh cracked black pepper and crushed red pepper flakes.

When the onions had started to sweat, I also pressed two large cloves of garlic straight into the pan and let the onions continue cooking.  When I finished sauteeing the onion and garlic mixture, I took it out of the pan and into a bowl and set it aside.

At this point, I pre-heated the oven to 350 degrees and greased a twelve-cup muffin pan with baking spray.  I took the cooked broccoli out of the fridge and chopped it into smaller pieces.  I added the chopped broccoli to the onion and garlic mixture.

I then distributed the vegetable mixture evenly into each muffin cup.

I poured egg whites (about 2 1/4 cups total) into each muffin cup until it was about 3/4 full. 

I then sprinkled each cup with some salt, fresh cracked black pepper and grated low-fat mozzarella cheese.

The muffin tray went into the oven (on the center rack) for ten minutes and when it was done, I let the egg white veggie bites cool in the muffin tray for about five minutes.

When it was done, I popped one out of the muffin tray and was excited to dig in.  These little bites were like egg white omelets but in muffin form!

We of course had a trio of hot sauces to accompany our egg white veggie bites.

And I had two of these little guys with some smoked salmon for a healthy breakfast.

Thanks Janel for sending this book and this recipe my way!  What have you been cooking up in your kitchen this weekend?