Easy, fluffy healthy egg white & cheese muffins

So I wanted something healthy & hearty for breakfast, but also light. I saw a lot of recipes for egg white muffins with peppers, tomatoes, etc. BUT I hate vegetables in my eggs. Weird, I know. Eventually I came across this original recipe and decided to spin it to make it healthier and more my taste. I've never been a fan of whole eggs, so using only the white was an easy choice.

The result was a light, fluffy tasty egg muffin with zero guilt for eating. I only made one,
 but you could double or quadruple the recipe easily.

Nutritional Content (1 muffin):
Calories: 62
Fat: 3g
Sat. Fat: 1.8g
Cholesterol: 11.4mg
Carbs: 0.8g
Protein: 8g
Vitamin A: 3%, Calcium: 11.5%
















Ingredients: (makes only 1 muffin, double or quadruple for multiple muffins) 
1 egg white
1/6 cup of low-fat shredded cheese (I used Weight Watchers Mexican blend)
1/2 tsp parmesan cheese
pinch (about 1/8 tsp) of dried oregano and basil (or Italian seasoning blend)
pinch of garlic powder
small, small dash of cayenne pepper (optional -- I liked the added kick. Be careful with the amount.)
salt and pepper to taste