Muffins with kale and avocado

Break your morning routine by making muffins with kale and avocado and try this delicious protein breakfast! If you follow a vegan or macrobiotic diet, replace the goat cheese from the recipe with tofu.

Ingredients:
100 g kale
1 large ripe avocado, finely chopped
a handful of cherry tomatoes, finely chopped
100 g of goat or tofu cheese
2 eggs
1 egg white
salt and pepper to taste
a pinch of red pepper flakes, optional

Instructions:
Preheat the oven to 170°C. Use a large 6-hole muffin mold, or a small 12-hole mold if you prefer. Boil kale in hot water for a few minutes until softened. When it cools down, mix it with cheese, chopped avocado, and tomato. Stir everything well. Whisk eggs in a large bowl, then whisk egg white thoroughly in another bowl. The next step is to slowly mix egg white with already mixed eggs from another bowl. Put two tbsp kale and avocado mixture into each muffin hole, and lightly pour the egg mixture over the top having each muffin hole about two-thirds full. Put some grated cheese on each muffin and bake them in the oven for about 15 to 20 minutes. Enjoy!