Print

Easy Fluffy Spinach and Mushroom Egg White Frittata Muffins

spinach mushroom egg white frittata muffins - featured image
Print Recipe

Light, fluffy, and protein-packed egg white muffins with fresh spinach and mushrooms, perfect for a healthy breakfast or snack.

Ingredients

Scale
  • 12 large egg whites (about 360 ml or 12 fl oz)
  • 1 cup fresh baby spinach (about 30 grams or 1 oz), roughly chopped
  • 1 cup cremini mushrooms (about 70 grams or 2.5 oz), sliced
  • 1 small yellow or white onion, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon baking powder
  • 1 tablespoon olive oil
  • Salt to taste (about ½ teaspoon)
  • Black pepper to taste
  • ¼ cup grated Parmesan cheese (optional, about 20 grams or 0.7 oz)
  • 1 tablespoon chopped fresh parsley or chives (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin with olive oil or use nonstick spray to prevent sticking.
  2. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the diced onion and cook for about 3 minutes until translucent.
  3. Add the sliced mushrooms and cook another 5 minutes, stirring occasionally. Once the mushrooms release their moisture and start to brown, toss in the minced garlic and sauté for 30 seconds until fragrant.
  4. Add the chopped spinach and cook just until wilted, about 1-2 minutes. Remove the skillet from heat and let the veggies cool slightly.
  5. In a clean bowl, whisk the 12 egg whites with ½ teaspoon baking powder until frothy and slightly thickened (about 1-2 minutes).
  6. Gently fold the cooled veggies into the egg whites, along with salt, pepper, and Parmesan cheese (if using). Be careful not to deflate the egg whites.
  7. Divide the mixture evenly among the 12 muffin cups, filling about ¾ full to allow room for rising.
  8. Bake for 18-20 minutes or until the muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.
  9. Remove from the oven and let the muffins cool for 5 minutes before gently running a knife around the edges to loosen and remove them.
  10. Serve warm or at room temperature. Reheat in the microwave for about 20 seconds if desired.

Notes

Use fresh egg whites separated carefully for best fluffiness. Do not overmix when folding veggies into egg whites to keep muffins airy. Sauté veggies first to avoid sogginess. Baking powder is essential for rise. Muffins keep well refrigerated up to 4 days and freeze up to 2 months.

Nutrition

Keywords: egg white muffins, spinach muffins, mushroom muffins, healthy breakfast, low calorie, gluten-free, protein-packed, easy breakfast

Find it online: https://avabowls.com/easy-fluffy-spinach-and-mushroom-egg-white-frittata-muffins-recipe-for-healthy-breakfast/