Makes 24 Prep 15 mins (+ 5 mins cooling time) Cooking 15 mins
 Ingredients 
1½ tbs butter, melted
6 extra-large Coles Australian Free
Range Eggs
½ cup (125ml) milk
1 cup (60g) finely chopped kale
125g fetta, crumbled
½ cup (140g) Greek-style yoghurt
1 tbs chopped fresh dill
2 spring onions, thinly sliced (optional)


 Method 
1. Preheat oven to 180°C (160°C fan-forced). Brush a 24-hole mini muffin pan with melted butter. In a large jug, whisk eggs and milk. Divide kale among prepared muffin holes and evenly pour over egg mixture. Sprinkle with fetta.
2. Bake for 10-13 mins or until the egg mixture is just set in centre (it will rise up during cooking but sink back down
on cooling). Set aside for 5 mins to cool.
3. Combine yoghurt and dill in a small bowl. Transfer the egg bites to a serving plate. Top with a dollop of dill yoghurt.
Sprinkle with spring onion, if using.

            PER SERVE           
Energy 220kJ/53 Cals (3%) Protein 3g (6%)
Fat 4g (6%) Sat Fat 2g (8%) Sodium 147mg (7%)
Carb 1g (<1%) Sugar 1g (1%) Dietary Fibre 0.1g (<1%)