Courgette and Feta Muffins

INGREDIENTS

Serves 6

  • 1 leeks, washed finely sliced

  • 2 tablespoon extra virgin olive or avocado oil

  • 2 - 3 handfuls baby kale

  • 3 courgetttes, grated and squeezed

  • pinch sea salt

  • 80 g quality feta cheese (or goats cheese)

  • 6 eggs

  • 1 lemon, zest only

  • Handful chopped parsley

  • 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.