Ingredients

• 4 eggs
• 50 g or 1/2 cup of ground almonds
• 3 tbsp of olive oil
• 1/2 tsp of dried rosemary
• 1/2 tsp of dried chives
• Sprinkle of garlic granules to taste
• Salt and pepper to taste

Directions

1. Preheat your oven at 350 F / 175 C (fan oven)

2. Whisk the eggs and add the rest of the ingredients. Combine well. Transfer into a jug.

3. Oil your muffin tray with olive. Pour the mixture in and bake at 350 F / 175 C for 25 minutes.

4. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.

5. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50 g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.