Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I’m short on time.
- cooking spray
- 7 egg whites
- 3 eggs
- 2 tablespoons half-and-half
- 2 cups shredded zucchini
- 1 cup chopped green onion
- 3 tablespoons grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
Bake in preheated oven until set in the middle, 30 to 35 minutes.
Preparation time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Servings: 12 – Yield: 12 servings