Mushroom & Leek Egg Muffins with Gruyère

Ingredients

• 1 1/2 tbsp (20 ml) olive oil
• 12 oz (340 g) cremini mushrooms, sliced
• 1 (89 g) leek, white and light green parts, thinly sliced and washed
• 1 cup (226 g) low-fat cottage cheese, 1%
• 8 (400 g) large eggs
• 4 (132 g) large egg whites
• 2 tsp (1.5 g) fresh thyme leaves
• 3/4 oz (21 g) Gruyère, shredded
• 1 tbsp (15 ml) apple cider vinegar
• 2 (272 g) avocados, sliced

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Method

1. Heat the oven to 375°F (190°C) and oil 16 muffin cups with a little of the oil.
2. Heat the rest of the oil in a 12-inch (30cm) skillet over high heat. Cook the mushrooms for 5 minutes, stirring once after the first minute, until browned. Add the leek for 3 minutes, until soft, and take off the heat.
3. Blend the cottage cheese in a blender until smooth. Add the eggs, egg whites and thyme and pulse to combine.
4. Divide the mushrooms and leek among the cups, pour the egg over, filling each cup no more than three-quarters full, and top with the Gruyère. Bake for 20 to 22 minutes, until puffed and set in the center. Cool 5 minutes and shake a few drops of the vinegar over each. Serve each portion with half an avocado, sliced.