AuthorAmelia FreerPreheat oven to 200C/180C fan/ 400F/ gas mark 6.
Grease 6 individual ramekins with coconut oil.
Make the herb salt in a small food processor or blender such as the Kenwood Mini Chopper, whizzing until fine. You will have more than you need but save any extra for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.
Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions.
Spiral the vegetables using the Kenwood Electric Spiralizer, then divide the spiralized vegetables evenly between ramekins, and pour over the egg mix, leaving at least 1cm from the top.
Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.
Ingredients
Directions
Preheat oven to 200C/180C fan/ 400F/ gas mark 6.
Grease 6 individual ramekins with coconut oil.
Make the herb salt in a small food processor or blender such as the Kenwood Mini Chopper, whizzing until fine. You will have more than you need but save any extra for roast vegetables, or a flavour boost to soups or salads. Leave in an open jar to dry out.
Beat the eggs with the white pepper and herb salt, then add the parsley and spring onions.
Spiral the vegetables using the Kenwood Electric Spiralizer, then divide the spiralized vegetables evenly between ramekins, and pour over the egg mix, leaving at least 1cm from the top.
Place the ramekins on a baking tray and cook for 20-25 minutes until a skewer comes out clean. They will puff up tall in the oven but reduce in height as they begin to cool. Serve hot.