Every Saturday, after my morning yoga class, I love to wander down to the local farmers' markets to stock up on seasonal and local produce. After last Saturday's trip, I had an excess of eggs to use so I decided to whip up these delicious little bites of goodness. Usually I'm an omelette kinda girl, making them every weekend loaded with seasonal vegetables and herbs. But this recipe offers something a little different texture-wise - nice and moist with a lightly golden crunchy top. The highlight is definitely the cherry tomatoes which burst open oozing Mother Nature's sweetest, juiciest nectar (just be careful not to burn yourself!). And because they're slow cooked in the oven, you can pop them in and then come back in 20 minutes once they're nice and golden. Super easy and convenient since you don't have to watch over them the whole time. This is a great recipe for kids - one because they love to get involved and help to mix and pour the batter, and two - for disguising veggies in a tasty, moreish form. They're delicious served fresh from the oven, but also nice cold or at room temperature - making them a convenient lunchbox addition.
4 organic and free-range eggs
1/2 cup nut milk
1 and 1/2 tablespoons Linwood's flax, sunflower and pumpkin seeds
8 cherry tomatoes (left whole)
Big handful flat leaf parsley, roughly chopped
4 spring onion stems sliced, mainly the green part
Salt and pepper to taste
Pre-heat oven to 150 degrees celcius.
In a large bowl, blitz the eggs, nut milk and salt pepper with a stick mix or in a blender until light and fluffy. Stir in the tomatoes, spring onions, parsley and flax seed mix well to combine.
Next grease a muffin tin with coconut oil or ghee. Divide the mixture, filling each hole up a few millimeters from the top (don't worry, it won't over-rise and spill over in the oven).
Pop in the oven and bake for 20 minutes until golden brown and cooked through.