This tasty little dish is great to have as lunch, dinner or as a snack too. We like to serve ours with veggies or a colourful salad. They are very similar to an omelette really, so get adventurous with your fillings- it doesn’t have to be leeks or the fillings we have used, try any favourite ingredients that you would use in an omelette- peppers, peas, mushrooms, your favourite cheese (not too much though, cheese is high in saturated fat), whatever nutritious ingredients you fancy.
Makes 4 muffins:
2 leeks- thinly sliced
1 egg white
1/2 tsp dried basil or a few leaves of fresh basil- finely chopped
Oil for spraying
Preheat oven to 190 degrees Celsius.
Lightly saute the leeks and basil in a pan with a small amount of oil (we like coconut) until just softened. Beat the egg and egg white together in a bowl and add the softened leek and basil.
Spray a muffin tray with a little oil to prevent the muffins from sticking, and fill with the egg and leek mixture. Sprinkle a little grated parmesan onto each muffin.
Bake in the oven for around 15 minutes until starting to brown and cooked through.