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Fresh courgettes and crumbly, creamy Greek feta make these egg bakes ideal for a simple lunch or summer picnic. Why not make a big batch and freeze some for later, as they can even be packed up in lunchboxes for the kids, too. See method
of the reference intake
Freezing and defrosting guidelines
Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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