Preheat oven to 180°c. Spray a muffin pan with olive oil spray.
Heat the oil in a large non-stick skillet over medium heat.
Sauté onions for 5 minutes, until soft add balsamic vinegar and garlic and sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, oat flour, seaweed, salt and pepper until smooth.
Add the cheese and cooked veg mixture to the bowl and mix well.
Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.
Storage instructions
Keep in an airtight container in the fridge.
How long they keep for:
3-5 days
Note: The dried Nori seaweed can be substituted for 1tsp of salt.
Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.
