• 2 cups egg whites
• 2 1/2 cups WP Rawl Farms® Tuscan Kale
• 2 tablespoons oil
• 1/2 cup diced red onion
• 1 teaspoon capers
• 4 Kalalama olives, sliced
• 1/2 cup sun dried tomatoes 
• 1/3 cup goat cheese
• 1 tablespoon fresh chopped basil
• Salt and pepper to taste

1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
2. In a large pan, add the oil and saute the onions until translucent. Add the capers, kale and olives. Cook for 3-4 minutes.
3. Remove from the heat and divide the mixture between 9 muffin cups. Add sun dried tomatoes to each one, along with the goat cheese and pour the egg whites on top of each cup.
4. Bake the muffins for 10-12 minutes or until the egg is cooked. Remove the muffins from the oven and let cool for 5 minutes before using a knife to loosen muffins from the pan.
5. Top each muffin with freshly chopped basil and serve immediately or if freezing, transfer the fully cooked muffins to a sealable plastic bag and store them in the freezer. To re-heat: microwave the muffins for 30 seconds or until thawed and serve.

Recipe courtesy of Rushing to the Kitchen. Read full blog post here.