Step 1

Heat a skillet over medium heat.

Step 2

Add the leek, mushrooms, and water and cook until the water has evaporated and the leeks are soft (about 4 minutes).

Step 3

Add the garlic and salt and remove from the heat.

Step 4

Add the greens, parsley, and the aromatic herbs to the cooked leeks and mushrooms. Mix well.

Step 5

The warmth of the leeks and mushrooms will wilt the greens. Set aside.

Step 6

Combine the eggs and the nutmeg in a bowl.

Step 7

Beat the eggs for 1 minute, until frothy.

Step 8

Preheat the oven to 350F (177C).

Step 9

Grease a muffin pan generously with ghee.

Step 10

Divide the greens among the muffin wells and then pour the eggs over the top.

Step 11

Bake for about 20 minutes or until the eggs are set.

Step 12

Remove the muffins from the pan and serve with Mint Sauce.

Step 13

You can also try a different sauce or one of the pestos from The Herbal Kitchen, Chapter