Healthy Eating
  • Southeast Wisconsin
  • August 2012
Written by  Shana Conradt

Mushroom Egg Cups

Ingredients:

2 c. liquid egg whites

1 ½ c. chopped mushrooms

1 heaping T. fresh chives, chopped

1⁄3 c. reduced fat sharp cheddar

¼ c. green onions

Salt and pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray muffin tin with nonstick cooking spray.
  3. Pour egg whites into muffin cups.
  4. Divide chopped mushrooms, chives and green onions among egg cups.
  5. Sprinkle with cheese.
  6. Season with salt and pepper.
  7. Bake for 30 minutes. 

Nutrition Facts (per serving):

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves 3

Calories 108

Total Fat 1g

Total Carbohydrates 2g

Protein 20g

 


 

Shana Conradt is co-founder, developer and nutrition specialist for BeWellCooking.com. She is the author of “Getting Fit With Food: 101 Healthy Eating Recipes.” She was the founding partner of Ellipse Fitness/Ellipse Management Company; the co-founder of Livewell Yoga and personal trainer for Kristin Steede, a contestant on Season 7 of NBC’s The Biggest Loser. Shana Conradt has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years.

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