3 Free-Range Eggs

1 Zucchini, grated (see note) 

1 Tomato, diced (option to slice extra and plazce 

on top)
½ cup Feta, crumbled

1 cup Almond Meal

1 tsp Dried Oregano 

2 tsp Baking Powder

1 tsp Salt

¼ tsp Pepper

1. Preheat oven to 180 degrees.

2. In a bowl whisk eggs until smooth. Add zucchini, tomato and feta to bowl. 

3. In a separate bowl, combine almond meal, oregano, baking powder, salt and pepper. 

4. Add egg mixture to the dry mixture and stir to combine. 

5. Divide mixture evenly into a well-greased muffin tin. 

6. Option to place a slice of tomato on top of each muffin.

7. Bake for 20-25 minutes or until browned and a skewer comes out clean.

If you prefer a drier muffin, I suggest squeezing out the juice of the zucchini through a tea towel. If you don’t mind a slightly moist muffin, save yourself the time and keep the zucchini grated as is.