What you need:
Non stick mini muffin tin (silicone makes it even easier to remove)
4 large eggs
1 handful of baby spinach
2 spring onions/scallions
1 bunch each of coriander,parsley & dill
1/2 tsp Tumeric
2 tbsp Plain Flour
1 tsp bicarbonate of soda
2 tbsp Greek yoghurt
1 handful of walnuts, chopped
3 tbsp barberries
1. Preheat your oven to 180 C – 350 F
2. The secret to making these SO green is using a blender. In your blender add the spinach, half of the herbs and two eggs. Blend this on a high speed until combined and you are left with a smooth, bright green mixture.
3. Whisk the other 2 eggs in a bowl and add the green blended egg-herb mixture to this. Finely chop remaining herbs and and scallions and these to the bowl
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