Ingredients

9 eggs

1 cup liquid egg whites

3/4 cup plain, low-fat Greek yogurt

2 oz. crumbled goat cheese

½ tsp salt

1, 10-oz package frozen, chopped kale, thawed and patted dry

2 cups chopped cherry tomatoes

Cooking spray

Directions

1. Preheat oven to 375˚ F.
2. Whisk together the eggs, egg whites, Greek yogurt, goat cheese, and salt in a large bowl until well mixed.
3. Stir in the kale and cherry tomatoes.
4. Divide mixture evenly among 20 to 24 slots of two, standard-size, lightly-greased muffin tins.
5. Bake for 20 to 25 minutes, until set in the middle and a knife inserted into the center comes out clean.