Ingredients;

1. Cooking spray that doesn’t stick
2. 2 tablespoons of 1% milk
3. 6 large egg whites or ¾ cup liquid egg whites
4. Two tablespoons of reduced-fat crumbled feta cheese,
5. one tablespoon of finely chopped sun-dried tomato puree
6. one sliced green onion (white and green).
7. 1/8 tsp salt
8. 1/8 tsp ground black paper

Directions:

1. Brush a silicone egg bite mould with a light coating, then place it aside.
2. In a large bowl, add the egg whites, milk, feta cheese crumbles, sun-dried tomatoes, scallion, salt, and pepper. Whisk to properly incorporate, making sure the egg whites are fully integrated in.
3. Evenly distribute the egg mixture among the mold’s prepared cavities. Insert the mould into the basket of the air fryer.
4. The lid that comes with the mould should not be used!
   Cook for 12 minutes at 350 ˚ F. Let the egg bites lie in the mould for five minutes after opening the air fryer and removing the mould.
5. NOTE: the egg bites will be inflated when coming out of the air fryer. As they sit they will deflate and become denser.
6. Remove the egg bites from the mold and place on a paper towel on a plate for 1-2 minutes before serving.

Notes:

• Serving size
  We specified one egg bite per serving in order to manage nutrition and WW Personal Points. Multiple egg nibbles could constitute an actual portion size, but this still enables precise tracking.
• Cooking times for air fryers
  Every brand and type of air fryer has a minor variance. Watch the egg bites and give them an extra minute or two if necessary.
• Heating and Storing
  Keep in the freezer for up to two months or the refrigerator for up to four days. Put the chilled egg bites back in the microwave for 30 seconds. Warm up frozen egg bites in the microwave for one to one and a half minutes. Microwaves can be adjusted to begin with a shorter heating period and increase it as needed.

Nutrition