Delicious served at room temperature or slightly warmed. These can be made a day in advance and reheated
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 2 tbsp olive oil
- 6 large eggs
- 1 tsp baking powder
- 1 tbsp harissa paste
- 12 spring onions finely sliced
- 150 g parsley finely chopped
- 150 g coriander finely chopped
- 50 6 dill snipped with scissors
- 50 g chives snipped with scissors
- 100 g walnuts chopped
- 30 g dried cranberries chopped
Instructions
- Preheat the oven to 160c fan. Line a roasting tin with baking parchment and brush with the olive oil.
- Beat the eggs with the baking powder and add the harissa, spring onions, chopped herbs, dried cranberries and walnuts. Season with salt and pepper. Pour the egg mixture into the prepared roasting tin and bake for 35-40 minutes.
- Once cooked, allow to cool, then remove from the pan using the baking paper. If serving immediately, cut into 30 squares or wrap in paper and store in the fridge until ready to use.
Nutrition
Calories: 51kcalCarbohydrates: 2gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 42mgPotassium: 115mgFiber: 1gSugar: 1gVitamin A: 1066IUVitamin C: 11mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!