Air fryer recipe · Breakfast
Egg White Veggie Muffins
Fluffy muffins made with egg whites, spinach and tomato.
- 16 minTotal time
- 170°CAir fryer
- 4Serves
- Contains eggDiet
Nutrition per serving
- 80kcal
- 7.0 gprotein
- 2.0 gcarbs
- 4.9 gfat
- 0.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg white4
- spinach1/2 cup, chopped
- tomato1/4 cup, chopped
- onion2 tbsp, chopped
- black pepper powder1/4 tsp
- saltto taste
Method
Whisk the egg whites
Whisk the egg whites in a bowl until they turn slightly frothy and light. Season with salt and black pepper powder. A little air beaten in now helps the muffins rise soft instead of turning dense and rubbery.
Add the vegetables
Fold in the chopped spinach, tomato and onion and stir gently. Spreading them evenly means every bite has some veg, and folding softly keeps the froth intact so the muffins stay light and airy.
Fill the muffin moulds
Grease four silicone muffin moulds so the egg lifts out cleanly. Pour in the mixture, filling each about two thirds full. Leaving headroom gives the whites space to puff up without spilling over the sides.
Air fry until set
Sit the moulds in the basket and air fry at 170°C for 12 min. They are done when fully set with no wet egg in the middle and the tops are lightly golden. A skewer pushed through the centre should come out clean.
