5 free range eggs, whisked
1 tsp. miso paste
1 tbsp. coriander, finely chopped
1 tsp. coconut oil, for cooking
2 tbsp. garlic chives
½ tsp. chilli salt
Pre-heat the oven/grill to medium/high heat.
In a bowl, mix together all of the ingredients, apart from the coconut oil. Heat a small copper frying pan to medium/high, melt the coconut oil and then pour the mixture into the pan. Cook for 3-5 minutes or till bubbling.
Place under the grill for 3-5 minute or till brown on top. Serve in the frying pan on a chopping board. Garnish with extra garlic chives.