One good thing (and there are plenty more!) about living in a town that has a high population of farmers is that you're likely to have friends able to supply you with mass quantities of eggs for little to no cost.
I probably wouldn't have been able to use all these eggs before I started changing my diet to eating clean, but now I can't seem to get enough! It's sometimes difficult to find healthy, easy snacks to make but this has become one of my favorite snacks because it's both of those things!
Here's the recipe for egg white muffins:
8 egg whites
1 whole egg
Whatever vegetables you have around!
(The first time I made them I used carrots I had sliced really thinly, cherry tomatoes, olives & peppers. This time I used just peppers & spinach and they're still great!)
A bit of seasoning if you choose. I don't use any seasoning, but you might want to - experiment every time you make them to see what you prefer!
Preheat the oven to 350. Spray a muffin tin with any non stick cooking spray, and fill each tin about half to 3/4 of the way full. Pop in the oven for 11-13 minutes, or until they muffins are firm.
These are perfect to have in the fridge for a quick and easy snack or even for breakfast!