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:
- egg whites: 7 piece
- eggs: 3 piece
- half-and-half: 2 Tbsp
- zucchini: 2 cups (shredded)
- green onion: 1 cup (chopped)
- Parmigiano-Reggiano cheese: 3 Tbsp (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
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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.
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Bake in the preheated oven until set in the middle, 30 to 35 minutes.
