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kale egg white muffin takes several minutes to prepare.

kale egg white muffin takes several minutes to cook.

kale egg white muffin makes 12 servings.

The ingredients for kale egg white muffin are:

2 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
1 cup, chopped Kale, cooked, boiled, drained, with salt
3 clove Garlic
.33 cup, chopped Onions, raw
1 tsp Turmeric, ground
2 tsp Pepper, black
al4 oz Great Value Almond Milk unsweetened

Here is how you make kale egg white muffin:

Put a small amount of water in a saucepan. Place kale in first, topped with onion and garlic. Cover and steam until the kale is soft, stir onion and garlic into the kale- about 20-30 minutes. In a bowl, measure egg and milk, add turmeric and pepper. Spray 10 of the twelve cups in a muffin tin with Pam or lightly grease with whatever oil you have. Place 1/10 of the kale mix into each cup, followed by the egg mixture. Bake at 350 for 15-20 minutes. The center may still be moist but will continue to cook.Serving Size: Makes 10 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MACYBA.

The nutritional information for kale egg white muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 28.6

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 102.3 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.5 g
• Protein: 5.1 g