18 egg whites
1 cup squash
1 cup sweet potato
2 handfuls of spinach
3 rosemary sprigs (peeled and chopped)
Olive or coconut oil cooking spray
1. Whisk egg whites in large bowl until frothy.
2. Chop veggies and saute over medium heat for 5 minutes.
3. Add veggies to egg mixture.
4. Lightly coat cupcake pan with cooking spray
5. Pour veggie and egg mixture in cupcake pan.
6. Bake at 350° for 15–20 minutes.
7. Let cool and sprinkle with salt & pepper or add sriracha to taste.
Makes 1 dozen.