a small amount of coconut oil to grease tin

5 eggs
3 egg whites
a pinch of sea salt

a pinch of ground black pepper

1⁄2 tsp chilli powder
1⁄2 a red bell-pepper, diced
40g cooked ham, chopped

50g leek, chopped

50g ripe avocado, diced

15g Feta cheese

Preheat oven to 180 ̊C/350 ̊F.
Grease 9 muffin tin compartments with coconut oil.
Place the eggs in a jug with the salt, pepper and chilli powder.

Beat gently with a fork. Add the ham, bell-pepper, leek and avocado and stir gently.
Spoon the mixture into the compartments.

Crumble the Feta cheese over the top.

Bake for 20-25 minutes or until firm.
Allow to cool in the tin.
Serve the muffins with salad or enjoy on their own as a snack.
Store any leftovers in an airtight container and refrigerate for up to 3 days.