Zucchini & Ricotta Egg Muffins with Dill

Ingredients

• 3 medium (588 g) zucchini, coarsely grated
• 1/2 tsp (3 g) fine sea salt
• 1 tsp (5 ml) olive oil
• 6 (300 g) large eggs
• 10 (330 g) large egg whites
• 1/2 cup (123 g) part-skim ricotta
• 3 tbsp (7 g) fresh dill, chopped
• 1 tbsp (15 ml) fresh lemon juice
• 3 (408 g) avocados, sliced

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Method

1. Heat the oven to 375°F (190°C). Toss the zucchini with the salt in a sieve and leave for 10 minutes, then wring it out hard in a dish towel. This is what keeps the muffins from turning watery.
2. Brush a 12-cup muffin pan with 2 3/4-inch (7cm) cups with the oil. Whisk the eggs, egg whites and ricotta until smooth.
3. Fold in the zucchini and divide among the cups. Bake for 20 to 22 minutes, until golden and just firm.
4. Cool 5 minutes in the pan, then scatter the dill over and squeeze on the lemon juice while they are still warm. Serve each portion with three-quarters of an avocado, sliced.