Preheat oven to 200C. Line 5 muffin tray holes with paper cases.
Heat olive oil over a low heat in a saucepan. Add the leek and thyme and cook for 2-3 minutes or until leek starts to become golden.
Add the balsamic vinegar and cook for a further few minutes, until the balsamic has reduced, set aside.
Whisk the egg whites until firm. In a separate bowl give the yolks a whisk and add the crumbled feta and season with pepper. Now slowly fold through the egg whites with the yolk mixture.
Divide the leek and thyme mixture evenly into the base of each of the prepared muffin cases.
Divide the egg batter evenly over the top of the leek mix in each muffin case.
Bake for 10 minutes or until firm and allow them to cool in the muffin tray.
One feta bite is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
110 calories per serve.
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