Egg White Breakfast Cups

I've been making these as a healthy breakfast/ lunch option. You can really use your imagination here and make these with whatever  veges you have on hand. I don't usually add tuna instead I have these for lunch with a can of tuna but today I've decided to incorporate the tuna and they have turned out very tasty. They are full flavoured, very low in fat and super quick and easy to make.

1 500g carton of egg whites or 10 eggs separated (use egg white only)

1 bunch asparagus spears - finely chopped

2 green shallots - finely sliced

1 green chilli - finely sliced (Optional)

6 cherry tomatoes - quartered

1 small can of tuna in springwater 

Salt / Pepper to taste

Sumac to sprinkle

Pre-heat oven to 180 degrees celsius.

Spray a 12 hole muffin tin with olive oil spray.

Evenly distribute the chilli, (if using) asparagus and the shallots into each muffin hole.

Place two pieces of cherry tomato in each muffin hole.

Drain the tuna and evenly distribute amongst the muffin holes.

Season with salt and pepper to taste.

Pour the egg whites into each muffin hole  ensuring ingredients are covered until just below the rim.

Sprinkle with Sumac for a tangy lemony flavour.

Bake for 20 minutes.

Enjoy!