Egg Muffins - results in 24 egg muffins.
32 oz. Egg whites, not egg substitute or just use 24 eggs
5 cups of vegetables chopped up into small pieces (not too fine) I use mushrooms, onions, peppers
pressed garlic, 3 or 4 clovesdepending on taste
3-4 tsp. Curry powder
1 tsp. tumeric

Heat pan with olive oil
saute vgetable for a few minutes to slightenly soften and soak up seasoning.
split vegetables amongst 2 muffin tins and make sure they cool somewhat so as not to cook the egg whites.
pour over egg whites into all 24 cups. or 1 egg per cup. Egg whites means no cholesterol.
Bake 17 minutes or so until the centers are no longer mushy.