Serves 4-6 | 40 minutes
Ingredients
- 8 Olliff Farm eggs
- 2 cups fresh parsley, finely chopped
- 1 cup fresh coriander, finely chopped
- 1/2 cup fresh dill, finely chopped
- 4 spring onions, finely sliced
- 2 tbsp plain flour
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 3 tbsp olive oil
- 2 tbsp barberries or chopped dried cranberries (optional)
Method
- Preheat the oven to 180C.
- In a large bowl, whisk the eggs, then stir through the parsley, coriander, dill, spring onions, flour, turmeric, salt and pepper until well combined.
- Heat the olive oil in a 24cm ovenproof frying pan over medium heat.
- Pour in the mixture, scatter over the barberries if using, and cook for 3 minutes until the edges begin to set.
- Transfer to the oven and bake for 20-25 minutes, until just set and lightly golden.
- Rest for 5 minutes, then slice into wedges. Serve warm or at room temperature.