28 May, 2017
Egg White Cups
Egg White Cups
Makes: 12
Ingredients:
- 12 wonton wrappers
- 1 cup egg whites
- 2 scoops (60g) pure protein powder
- 1/3 leek, halved and thinly sliced
- 3/4 cup baby spinach shredded
- 2-3 button mushrooms, halved and thinly sliced
- 3 garlic cloves, finely diced
- 1/2 cup grated Parmesan
- 1/2 cup grated cheddar cheese
- 100g feta, cubed or crumbled
Method:
- Preheat the oven to 180 degrees Celsius and line 12 silicon muffin well each with a wonton wrappers
- Add the egg whites into a large mixing bowl, using a hand whisk beat for 5 minutes until light and foamy. Do not use hand mixers as this will over-whip them for this recipe
- Add the protein powder and lightly whisk through until well combined
- Add in the remaining ingredients into the egg whites and fold through until fully coated in the egg whites
- Evenly spoon the mixture into the prepared wonton lined muffin tray, it is important to note that mixture will look too dry
- Bake for 20 minutes
- Remove from the oven and allow to sit for 5 minutes to continue cooking through.
Nutritional Value per pie:
- Calories: 95
- Total fats: 3g
- Total carbohydrates: 5g
- Protein: 12g
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.