Mexican Style Egg White Poppers | The Pescetarian and the Pig

High protein. Low carb. Tasty little morsels of awesomeness.

I love ‘em because they’re so versatile as far as what time of day to eat them. Breakfast? Lunch? Dinner? Snack? Wham-bam, good for all four. Plus, I flip over anything I can top with Cholula. Or stick jalapeños in. Or cilantro. I’m kind of a sucker for the Mexican end of the food spectrum…

My suggestion in the recipe is to purchase a carton of egg whites at the grocery store. No sense in wasting the yolks. Plus, it makes the whole thing really easy.

And then do what I did. Sit down and eat them in front of a sappy romantic movie like The Notebook and cry your little eyes out for the 50th time because, well, sometimes you just need a good cry and to live vicariously through beautiful people like Rachel McAdams and Ryan Gosling… and these poppers are a whole lot healthier than a box of bon-bons.

• 1/2 Cup Diced White Onion


• 1/2 Cup Diced Red Bell Peppers


• 1/2 Cup Diced Green Bell Peppers


• 1/4 Cup Chopped Fresh Cilantro


• 2 Tbsp. Diced Pickled Jalapeños


• 1 1/2 Cups Egg Whites

Preheat oven to 400º

Mix together diced vegetables and cilantro and distribute evenly by the teaspoon into the bottom of 2 non-stick mini muffin tins (makes 24 total). Fill the remaining space all the way full with egg whites.

Place in the oven for 15 minutes until egg whites are firm. Remove from the oven and allow to cool slightly before removing them from the tray.

Sprinkle lightly with sea salt and black pepper.

Serve with Cholula, or another hot sauce of your choice. You can also serve with a dollop of Greek yogurt in place of sour cream for an extra fiesta en la boca.

Mexican Style Egg White Poppers

Author: The Pescetarian and the Pig

Recipe type: Breakfast

Serves: 2

• ½ Cup Diced White Onion


• ½ Cup Diced Red Bell Peppers


• ½ Cup Diced Green Bell Peppers


• ¼ Cup Chopped Fresh Cilantro


• 2 Tbsp. Diced Pickled Jalapeños


• 1½ Cups Egg Whites

1. Preheat oven to 400º


2. Mix together diced vegetables and cilantro and distribute evenly by the teaspoon into the bottom of 2 non-stick mini muffin tins (makes 24 total). Fill the remaining space all the way full with egg whites.


3. Place in the oven for 15 minutes until egg whites are firm. Remove from the oven and allow to cool slightly before removing them from the tray.


4. Sprinkle lightly with sea salt and black pepper.


5. Serve with Cholula, or another hot sauce of your choice. You can also serve with a dollop of Greek yogurt in place of sour cream for an extra fiesta en la boca.

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Source:

http://www.thepescetarianandthepig.com/2013/02/21/mexican-style-egg-white-poppers/

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