Sun-Dried Tomato, Basil & Feta Egg Bites

Ingredients

• 7 oz (200 g) courgette, grated
• 2 oz (60 g) baby spinach, chopped
• 1 oz (30 g) rocket
• 2 large (100 g) eggs
• 3 oz (90 g) cottage cheese, 2%
• 1/4 oz (8 g) sun-dried tomatoes
• 1/4 oz (10 g) feta
• 1 tbsp (3 g) fresh basil
• 1 tbsp (15 ml) lemon juice

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Method

1. Heat the oven to 180°C (350°F). Cook the grated courgette and chopped spinach in a dry pan 3 minutes, until they stop steaming, then squeeze them dry.
2. Blend the eggs with the cottage cheese in a tall cup with a stick blender until smooth, then fold in the courgette and spinach, the sun-dried tomatoes and the feta.
3. Fill six 2 1/2-inch (6 cm) silicone or paper-lined muffin cups two thirds full and bake 20 minutes, until set in the middle.
4. Rest them 2 minutes, tear the basil over, since a blade bruises the leaf, and squeeze over the lemon juice. Boxed they keep four days; a 150°C (300°F) oven warms them, rocket alongside.