Preheat the oven to 375 degrees.

Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the potato noodles and season with garlic powder, salt and pepper. Cook for 6-8 minutes or until noodles wilt and begin to brown. Once done, set aside in a plate.

Using the same skillet, add in the spinach. Cook until wilted. Set aside.

Take out your 6 muffin tin and in one muffin hole, add in about a half-inch of egg whites. Add in about 1 inch of potato noodles and top with 1 small pinch of wilted spinach. Top with about 1 tbsp of fontina cheese. Pour in egg whites slowly until the top of the muffin mold is reached. Top with a small pinch of fontina cheese and season with pepper. Repeat for all muffin holes.

Bake in the oven for 20 minutes or until egg whites are completely set. Remove from the oven, let cook for 1 minute and then serve.

Enjoy!