Start to finish: 15 minutes
2 egg whites
2 grape tomatoes, cut in half
Pinch of sea salt & pepper
1 tablespoon extra virgin olive oil
Mini cupcake pans
Preheat oven to 350 degrees.
Coat the muffin pan lightly with olive oil.
Remove the yolk from the eggs, keeping the white portion in a bowl.
Place the egg whites into the cupcake pan carefully, using a spoon. Two eggs should make four mini-cupcakes.
Place the halved tomato in the middle of each egg cupcake. Bake for 10 minutes. Season with sea salt and pepper; top with remaining olive oil.
1 serving = 4 mini-cupcakes
Total fat 13.5g
Saturated fat 0g
Total carbohydrate 1.5g
Dietary fiber 0.2g
Posted By Complete Nutrition and Stella Metsovas on June 4, 2013
RECIPE BY STELLA METSOVAS B.S. FOR COMPLETE NUTRITION See more at: http://www.completenutrition.com/foodie-fix