1 tsp. olive oil
1 zucchini, diced
. cup yellow onion, diced
Pinch of salt
Dash of garlic powder
3 egg whites (or ½ cup
liquid egg whites)
Coconut oil spray
Preheat oven to 350 degrees.
In a small pan over medium heat, add olive oil. Sauté zucchini and onion for about 8 minutes. Season with salt and garlic powder.
Spray muffin tins with coconut oil spray.
Combine eggs and egg whites in a bowl and whisk to combine.
Scoop the veggie mixture into the muffin tins so that veggies are spread evenly. Pour egg mixture over veggies into muffin tins.
Bake for 20-25 minutes.
Store in a meal prep container after the eggs have cooled. These are good for up to 4 days!