Courgette and Feta Muffins


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


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.