Time: 15-20 minutes
Servings: 12 mini muffins
1 yellow squash
1/3 cup spinach
1/2 cup egg whites
1.) Preheat oven to 350° and spray mini muffin tin with oil of choice.
2.) Dice or finely grate yellow squash and carrot, and chop spinach.
3.) Heat small pan and sauté yellow squash and carrot until just cooked.*
4.) Fill each muffin tin about 1/3 full of cooked veggie mixture.
5.) Pour in egg whites until tin is near full (see picture).
6.) Top each with a little spinach and mix contents with a fork.
7.) Place in oven to cook for 10-12 minutes.
8.) Remove from oven, let cool and enjoy!
*You can skip this step if you would like the veggies to be less soft in the muffins