2 tsps coconut oil
100g leek, chopped
100g courgette, chopped
2 egg whites
½ tsp ground black pepper
½ tsp sea salt
½ tsp dried oregano
100g avocado, diced
30ml unsweetened tinned coconut milk
25g Cheddar cheese, grated (use dairy free if preferred)
Preheat oven to 180˚C/350˚F. Grease a 10 inch round ovenproof tin or dish with half of the coconut oil.
Melt the remaining oil in a wok or frying pan over a medium heat. Add the leeks and courgette. Stir fry for 4-5 minutes. Turn off the heat.
When the vegetables are cool, transfer them into the base of the oven dish.
Crack the eggs and egg whites in to a jug. Add the salt, pepper and oregano and beat with a fork.
Add the remaining ingredients and stir well.
Pour the egg mixture over the cooked vegetables. Distribute evenly around the tin.
Bake for 20 minutes, or until thoroughly cooked. Serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days