2 leeks, washed and finely sliced
1 tablespoon avocado oil
1 bunch kale, washed and finely shredded
200 g baby spinach leaves
80 g quality feta cheese
6 organic eggs
1 lemon, juiced
1 bunch parsley, chopped
Small handful of pine nuts
Salt and pepper to season
🥘PREHEAT oven to 180 degrees Celsius (360 degrees Fahrenheit).
🥘SAUTÉ leeks in a large heavy based pot with avocado oil until softened.
🥘ADD shredded kale and cook through for 5 minutes until soft and wilted.
🥘ADD baby spinach leaves and cook through until wilted.
🥘SEASON with salt, white pepper, lemon juice and parsley.
🥘SPOON the mixture into a 22 cm pie dish.
🥘BREAK eggs into a bowl and whisk lightly to combine.
🥘POUR the eggs over the greens and gently incorporate through the mix.
🥘CRUMBLE the feta cheese over the mix and sprinkle the pine nuts.
🥘BAKE for 40 minutes or until firm to touch and golden.
🥘REMOVE from the oven and rest for 5 minutes before serving. Enjoy!
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