Updated: Nov 9
This meal prep recipe is so easy and practical. It's also a source of high biological value protein and fibre 🤍
10 large eggs
1/2 cup feta cheese crumbled
1 small leek chopped finely
1 cup fresh kale chopped finely
1 medium sweet potato grated
1 tsp salt
1 tsp pepper
Optional: zaatar spices, fresh thyme, oregano.
Preheat oven to 400 degrees.
Line a muffin pan with parchment liners to prevent sticking.
Grate the sweet potato and then drain all the water using a towel or cheesecloth. Squeeze as much of the water out as possible.
Crack your eggs and beat slightly in a bowl just until mixed.
Chop up one small leek and the kale very finely. Add to the egg mixture.
Add 1/2 cup feta cheese crumbled.
Add the grated sweet potato to the egg mixture.
Pour some of the egg mixture into each cup. Sprinkle the top with za’atar spices or seeds and spices of choice.
Bake for 20 minutes or until cooked.
Recipe Collaboration: Marie-Maxime Bergeron; Registered Dietitian & Diana Antonacci; Owner of Biscotti Diana Sans Gluten and Celiac Health Coach