Ingredients

olive oil

½ a small shallot

1 clove of garlic

50 g kale

4 large free-range eggs

200 g cooked leftover quinoa

100 g ground almonds

85 g feta cheese

1 ripe avocado

1 small bunch of chives

Method

Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and grease them with oil. 

Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.

Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta.

Mix well, then season to taste. 

Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown. 

Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives. 

Serve the muffins topped with mashed avocado, chives and a pinch of black pepper.