Microwave Egg White Cup (Greek Egg Mug)
Microwave Egg White Cup is a fluffy, Greek-inspired single-serving breakfast with spinach, tomato, and feta. An easy, high-protein 4-minute mug recipe.
Ingredients
- ½ cup liquid egg whites
- ½ cup chopped spinach
- 2 tablespoons diced tomatoes
- 2 tablespoons crumbled feta cheese
- 1 tablespoon onion chopped
- Fresh basil for garnish
- Nonstick cooking spray as needed
Instructions
- Spray a large microwave-safe mug with nonstick cooking spray. Add the chopped spinach and onion, then microwave for 1 to 2 minutes, until softened. Use a paper towel to blot up any excess liquid from the spinach. Add the liquid egg whites and microwave for 1 minute. Stir, then add the diced tomatoes and crumbled feta. Microwave again for about 1 minute, or until the egg whites just set. Stir and let the cup rest for a moment to finish cooking from the residual heat. Garnish with fresh basil and enjoy straight from the mug.
Notes
Use a mug larger than you think you need, as egg whites puff up and can overflow. Microwave in short bursts instead of one long blast to avoid a rubbery texture. Dry the spinach well so the cup doesn't turn soggy. Microwave wattages vary, so watch closely and adjust timing the first time. For variations, try salsa and cheddar (Tex-Mex), sun-dried tomato and mozzarella (Italian), or added cooked turkey or chicken sausage for extra protein. Best enjoyed fresh; refrigerate leftovers up to a day or two and reheat gently.