Time: 10 minutes.
¼ an avocado, skin and pip removed, cubed
2 tbsp of low salt canned corn or fresh
1 tbsp of feta cheese, crumbled
Salt and pepper to tsp
1 slice of multigrain bread to serve
mixed herbs (optional)
Preheat the over to 180°C.
In a bowl crack the eggs, salt and pepper and whisk until light and fluffy. Add the feta, corn and avocado.
Place a little olive oil around the inside of the ramekin and then pour in the egg ingredients.
Place in the over for 10-15 minutes. Serve with the toast on the side.
Recipe by Zoe B Pullin. Recipe, video and images kindly supplied by Everyday Gourmet.