6 servings • 20 minutes

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 1 Leeks (white part only, cut lengthways and finely sliced)
• 600 grams Sweet Potato (peeled, cut into 1cm cubes)
• 6 Eggs (lightly beaten)
• 1/3 cup Milk (or dairy free alternative)
• 1/2 cup Feta Cheese
• 3/4 cup Basil Leaves (chopped)
• 2 cups Mixed Greens (to serve)

Directions

1. Preheat oven to 200°C
2. Rub half the olive oil into a 12-hole muffin pan and set aside. Pour the remaining oil in a frying pan and place on medium heat.
3. Add leek and cook for 3 minutes, stirring occasionally, until softened.
4. Add sweet potato and stir for 1 minute to coat with the olive oil. Add ½ cup water, cover pan with a lid and steam for 8-10 minutes until the sweet potato is just tender.
5. In a medium sized jug, whisk together eggs and milk. Season with black pepper.
6. Remove sweet potato mixture from heat and stir through feta and basil.
7. Place muffin pan on a flat baking tray then spoon sweet potato mixture evenly into 12 holes. Carefully pour over the egg mixture to almost fill muffin holes. Bake for 25 minutes, or until firm and golden.
8. Cool in the pan for 5 minutes before turning on a wire rack. Serve warm or cold with mixed greens.

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Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

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