| Servings |
bites
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Ingredients
- 1 tsp extra virgin olive oil
- 1 leek finely chopped
- 1/2 tsp dried thyme leaves
- 1 tsp balsamic vinegar
- 3 free-range eggs separated
- 1/3 cup reduced fat feta crumbled
- Pepper
Ingredients
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|
Instructions
- 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.
Recipe Notes
110 calories per serve.