Mini Egg Souffle

I've seen a few of recipes for these on Pinterest lately, so I decided to give it a whirl.  I didn't follow a recipe...I just tried to load it up with veggies and used stuff I had in my fridge. Next time I'll try egg whites only, and chopped broccoli. I also think a can of green chilis would add some great flavor.

Ingredients:

• 1 cup egg whites
• 4 eggs
• 1/2 c skim milk
• 1 bell pepper
• 1 can organic diced tomatoes, drained
• 1/4 onion chopped

Directions:

1. Preheat over to 375
2. Mix all ingredients together in a medium bowl and whip the eggs until they are smooth.
3. Spoon the mixture into a well-oiled muffin tin (or use paper muffin cups). Make sure to leave a 1/4-1/2 inch at the top for the eggs to expand a little while cooking.
4. Bake for 15-20 minutes, or until a knife comes out almost clean. The eggs will continue to cook a little after you remove them from the oven.
5. Eat right away, or let cool so you can store them.  I wrapped mine individually so that I could grab a couple quickly for snacks on the go.

Nutrition:
With the exact ingredients that I used here, and using Livestrong's Daily Plate to track:
Amount per Serving (1 mini souffle)
Calories: 47
Calories from Fat 15.3
Total Fat 1.7g
Saturated Fat 0.5g
Cholesterol 63.5mg
Sodium 75.48mg
Total Carbohydrate 3.65g
Dietary Fiber 0.81g
Sugars 2.21g