2 egg whites -- slightly beaten
2 ounces chopped pimientos
2 whole green onions -- thinly sliced
1 teaspoon salt-free vegetable seasoning1 tablespoon grated parmesan
cheese
10 1/2 ounces spinach, frozen -- defrosted and squeezed dry, chopped
1 tablespoon grated parmesan cheese

1. Spray 1 3/4" muffin tins with butter-flavored nonstick cooking
spray.
2. Combine egg whites, pimientos, green onions, vegetable seasoning,
pepper
and 1 Tbs Parmesan cheese. Mix thoroughly with fork.
3. Add chopped spinach and blend.
4. Fill muffin tins 2/3 full with mixture. Sprinkle with 1 Tbs
Parmesan cheese.
5. Bake in preheated 375f oven for 10-12 minutes.