Make breakfast for the whole week with a super easy, low-carb recipe (just 50 cal per serving)

1 tablespoon olive oil
1 small onion, small diced
3 cloves garlic, minced
1 medium zucchini, small diced
1 small red bell pepper, small diced
2 cups thinly sliced button mushrooms
1 teaspoon salt
¼ teaspoon pepper
3 cups baby spinach
5 egg whites, beaten
4 whole eggs, beaten
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a muffin tin with oil.
3. Put a saute pan on medium-high heat. When the oil is hot, add onions and garlic. Cook for 3 to 5 minutes, until onions are tender.
4. Add zucchini, bell pepper and mushrooms to pan, then season with salt and pepper. Cook for 5 to 8 minutes, until all the vegetables are thoroughly cooked.
5. Remove vegetables from pan and transfer into a large bowl with the spinach. Mix well. Allow to cool for a few minutes, then add the beaten eggs and egg whites. Mix well.
6. Pour egg mixture into muffin tin. Bake for 15 to 20 minutes, until eggs are fully cooked.