1 tablespoon chopped tomato
1 tablespoon chopped red bell pepper
½ tablespoon chopped fresh cilantro
1 muffin cup
Preheat oven to 390ºF. Lightly grease the muffin cup with coconut oil and place the chopped vegetables. In a small bowl, beat the egg with a fork and pour over the vegetables. Season with a little pepper. Bake for about 10 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean. Remove from cup and eat immediately.
* Remove the yolk if you have indicated only egg white in your plan
* You can also use mushrooms, broccoli, asparagus, cucumber, cauliflower