INGREDIENTS
Serves 6
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1 leeks, washed finely sliced
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2 tablespoon extra virgin olive or avocado oil
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2 – 3 handfuls baby kale
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3 courgetttes, grated and squeezed
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pinch sea salt
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80 g quality feta cheese (or goats cheese)
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6 eggs
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1 lemon, zest only
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Handful chopped parsley
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small handful pine-nuts
METHOD
1. Preheat oven to 160 C.
2. Sauté leek in a large frying pan until softened.
3. Add kale and cook through for 5 minutes until soft and wilted.
4. Add courgette and parsley and season with salt and lemon zest.
5. Spoon the mixture into individual large muffin tins.
6. Break eggs into a bowl and whisk lightly until combined.
7. Pour the eggs over the greens.
8. Crumble over the feta cheese and sprinkle over with a few pine-nuts.
9. Bake muffins for 30 minutes.
10. Enjoy hot or cold.
