Jenni Gilbert Breakfast is a tricky affair for me. I never have enough time to eat before I leave home – that is, because my appetite doesn’t kick in till near brunchtime.
I’ve been through phases of forcing myself to eat breakfast when I’m “supposed to” but when I’m not in the mood for food it’s like self force- feeding.
I suppose I could keep a supply of traditional breakfast goods like cereal or bread for toast/sandwiches at the office for when the hunger pangs strike but I’m just not crazy about those options.
So, I’m usually at the mercy of what can be bought at local cafes. And the options there are usually either so fiddly to take away, OTT in their offerings or ridiculously expensive I decide to hang on till lunch (when the menu fare is more appealing to me). Not a great outcome for keeping mind and body balanced.
Then I came across these little beauties on my Facebook news feed, originally posted by Goodful (“Healthy Organic Sustainable Fresh Fast Slow Food”).
Their how-to video for making Healthy Egg White Breakfast Cups has been viewed more than 62 million times, so clearly there’s a lot going for them!
From my point of view, they’re a mini-marvel: quick to make, really delicious and satisfying, can be eaten straight from the oven or cold (perfect for taking to work). And they’re great to snack on any time of day or evening.
INGREDIENTS
2 cups spinach (14 calories)
1 roma tomato (11 calories)
2 cups egg whites (250 calories)
Salt to taste (0 calories)
½ teaspoon pepper (0 calories)
METHOD
- Preheat oven to 350˚F/180˚C
- Lightly grease a muffin tin, then divide equally the spinach, tomatoes, and egg whites across 6 cups. Season with salt and pepper
- Bake for 15 minutes, or until the whites have set
NOTES
Fans of the recipe have suggested adding other ingredients to suit personal tatse – such as feta cheese, fresh herbs like basil, or perhaps some ham, bacon or pancetta pieces. Play around until you find your perfect formula!
