Ingredients
The following ingredients have 6 Servings
- 6 large eggs
- 2.82 ounces asparagus (chopped, tough ends snapped off (approx. 3 cm long))
- 3.53 ounces halloumi (coarsely grated)
- 1 medium potato
- 1½ teaspoons all-purpose/plain flour
- Pepper to taste
- A little oil or cooking spray (for greasing the pan)
Instruction
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease a 6-hole muffin pan and set aside.
- Whisk together the eggs and flour until smooth. Peel and coarsely grate the potato. Place in a strainer and press very firmly to get rid of excess water. Add to the egg mixture and stir.
- Add the chopped asparagus into the egg mixture along with 3/4 of the grated halloumi and pepper to taste. Stir the mixture thoroughly and spoon into your muffin pan. Top with the remaining cheese.
- Bake for 25-30 minutes. Remove from the oven and leave in the pan for a few minutes then remove the muffins from the pan and enjoy.