1 cup Liquid Egg Whites

10 oz Chopped Frozen Spinach, thawed and squeezed dry

1 cup Whole Milk Mozzarella Cheese, shredded

1 Tomato, chopped

1 Garlic Clove, minced

3pcs Sun-Dried Tomatoes, packed in oil, drained and chopped

1 Tbsp Fresh Basil, minced

1/2 Red Onion, chopped

1/2 Green Bell Pepper, chopped

1 tsp Dried Oregano

1/4 cup Roasted Red Peppers, chopped

1 oz Pine Nuts

1 Tbsp Balsamic Vinegar

1 cup Canned Artichoke Hearts, without oil, chopped

1 Shallot, chopped

Directions

1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

2. Line a 12-cup muffin pan with foil baking cups and spray the cups with cooking spray.

3. Saute the onion, pepper, shallot and garlic until translucent, about 5 minutes over medium high heat.

4. Combine everything in a bowl and mix well then divide mixture evenly among the muffin cups.

5. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.

 

Serves 6