Air fryer recipe · Breakfast
Egg White Veggie Cups
Light egg white cups filled with colourful veg. A simple low fuss breakfast bake.
- 14 minTotal time
- 170°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 135kcal
- 11.6 gprotein
- 3.9 gcarbs
- 8.1 gfat
- 1.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg white5
- capsicum1/4 cup chopped
- onion1/4 cup chopped
- tomato1/4 cup chopped
- spinach1/2 cup chopped
Method
Whisk the whites
Whisk the egg whites with a pinch of salt and pepper until slightly frothy. Working a little air into them keeps the cups light and helps them set to a soft, even texture rather than a tough one.
Add the veg
Stir in the chopped capsicum, onion, tomato and spinach so they spread evenly through the whites. Chop everything small so it softens fully in the gentle bake and every cup gets a fair share.
Fill the cups
Pour the mixture into greased silicone cups, filling each to about three-quarters. Grease them well, including the rims, so the set cups slip out cleanly without tearing at the edges.
Preheat
Preheat the air fryer to 170°C for 3 minutes so the cups start cooking the moment they go in. A gentle, steady heat sets the whites softly rather than toughening them from a cold start.
Bake
Bake at 170°C for 14 min. The cups are done when the egg white is fully set, firm to the touch and no clear liquid remains. Let them rest a minute before lifting them out of the moulds.
