Mediterranean Diet Cheesy Spinach Egg White Bites
Start your morning on a healthy, delicious note with these Mediterranean Diet Cheesy Spinach Egg White Bites! Packed with protein and vibrant Mediterranean flavors, these bite-sized delights combine fluffy egg whites with sautéed baby spinach, tangy feta cheese, juicy cherry tomatoes, savory black olives, and aromatic fresh basil. Enhanced with a dash of herbes de Provence for a flavorful boost, these baked egg bites are a quick and easy option for meal prep, perfect for busy mornings, snacks, or even light lunches. Naturally low in carbs, gluten-free, and incredibly versatile, these egg white bites are sure to become a go-to favorite for anyone looking to embrace the Mediterranean diet. Serve them warm or store for later—the choice is yours!
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Ingredients
- 8 large egg whites
- 1 cup baby spinach leaves
- 0.5 cup crumbled feta cheese
- 0.5 cup cherry tomatoes
- 0.25 cup red onion
- 0.25 cup black olives
- 0.25 cup fresh basil leaves
- 1 teaspoon olive oil
- 0.5 teaspoon herbes de Provence
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin using a little olive oil.
Step 2
In a medium-sized skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped red onion and sauté for about 2-3 minutes until soft.
Step 3
Add the baby spinach to the skillet and cook until just wilted, stirring occasionally. Remove from heat and set aside.
Step 4
In a mixing bowl, whisk the egg whites with salt, black pepper, and herbes de Provence until well blended.
Step 5
Chop the cherry tomatoes into small pieces, slice the black olives, and tear the fresh basil leaves.
Step 6
Divide the cooked spinach and onion mixture evenly among the muffin cups.
Step 7
Sprinkle crumbled feta cheese, chopped cherry tomatoes, and sliced black olives over the spinach in each muffin cup.
Step 8
Pour the egg white mixture into each muffin cup, filling about three-quarters full.
Step 9
Top each muffin cup with torn basil leaves.
Step 10
Bake in the preheated oven for 18-20 minutes, or until the egg whites are set and the tops are slightly golden.
Step 11
Remove from the oven and let cool for a few minutes before removing the bites from the muffin tin.
Step 12
Serve warm or store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving if desired.
Nutrition Facts
| Serving size | (512.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 512.0 |
| Total Fat 30.9g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 53.4mg | 0% |
| Sodium 2282.5mg | 0% |
| Total Carbohydrate 18.5g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 5.6g | |
| Protein 41.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.3mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 805.2mg | 0% |
Source of Calories