YIELD: 4 SERVINGS (5-6 MUFFINS PER SERVING)
COMPLETE LEAN & GREEN MEAL: 1 LEANER1 HEALTHY FAT, 3 GREEN, 1 CONDIMENT
TOTAL TIME: 30 MINUTES
1 cup liquid egg whites
3/4 cup plain, low-fat Greek yogurt
2 oz. crumbled goat cheese
½ tsp salt
1, 10-oz package frozen, chopped kale, thawed and patted dry
2 cups chopped cherry tomatoes
Preheat oven to 375˚ F.
Whisk together the eggs, egg whites, Greek yogurt, goat cheese, and salt in a large bowl until well mixed.
Stir in the kale and cherry tomatoes.
Divide mixture evenly among 20 to 24 slots of two, standard-size, lightly-greased muffin tins.
Bake for 20 to 25 minutes, until set in the middle and a knife inserted into the center comes out clean.
Tip: Make these on the weekend and freeze for the week ahead. Simply pop in the microwave for 1 to 2 minutes to reheat!
Per serving: 290 calories, 15g fat, 11g carbohydrate, 29g protein