Preheat oven to 350°F. Spray a non-stick muffin tin with nonstick cooking spray.

Mix chopped vegetables. Divide equally into each muffin cup

Next whisk the egg whites into a bowl. Stir in the salt and pepper. Then pour over the vegetable mixture in the muffin tin, leaving 1/4″ from the top.

Cook for 25 minutes. When cooked check by inserting a toothpick to see if it comes out clean Run a knife around the edges to pop the muffins out.