Jamie Magazine
By Dara Sutin
Ingredients
olive oil
½ a small shallot
1 clove of garlic
50g kale
4 large free-range eggs
200g cooked leftover quinoa
100g ground almonds
85g feta cheese
1 ripe avocado
1 small bunch of chives
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and grease them with oil.
- Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.
- Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta.
- Mix well, then season to taste.
- Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown.
- Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives.
- Serve the muffins topped with mashed avocado, chives and a pinch of black pepper.
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