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Curtis Stone's Egg Bites with Kale & Fetta

Home  >  Inspire & Create  >  Coles Fresh 5 Challenge  >  Curtis Stone's Egg Bites with Kale & Fetta

RECIPE

Curtis Stone's Egg Bites with Kale & Fetta

Prep

15 mins (+ 5 mins cooling time)

Cooking

15 mins

Difficulty

Easy

Serves

24

Egg Bites with Kale & Fetta

Ingredients

  • 1½ tbs butter, melted
  • 6 extra-large Coles Australian Free Range Eggs
  • ½ cup (125ml) milk
  • 1 cup (60g) finely chopped kale
  • 125g fetta, crumbled
  • ½ cup (140g) Greek-style yoghurt
  • 1 tbs chopped fresh dill
  • 2 spring onions, thinly sliced (optional)

Method

  1. Preheat oven to 180°C (160°C fan-forced). Brush a 24-hole mini muffin pan with melted butter. In a large jug, whisk eggs and milk. Divide kale among prepared muffin holes and evenly pour over egg mixture. Sprinkle with fetta.
  2. Bake for 10-13 mins or until the egg mixture is just set in centre (it will rise up during cooking but sink back down on cooling). Set aside for 5 mins to cool.
  3. Combine yoghurt and dill in a small bowl. Transfer the egg bites to a serving plate. Top with a dollop of dill yoghurt. Sprinkle with spring onion, if using.

NUTRITION INFORMATION (per serve)
Energy 220kJ/Cals 53 Protein 3g Fat 4g Sat Fat 2g Sodium 147mg Carb 1g Sugar 1g Dietary Fibre 0.1g