SERVES 6 – 8 | EASY | 1 HOUR 30 MINUTES:
Things you’ll need:
200g Haloumi, cubed
½ Cup milk
2 Large handfuls chopped chives
2 Large handfuls chopped parsley
Salt and freshly ground black pepper, to taste
Preheat your oven to 180°C. Grease an 8-cup muffin pan with non-stick cooking spray. Divide the haloumi cubes between the muffin pan.
Add the eggs and milk to your 4.5 litre Capri Ultimate Stand Mixer and beat until smooth, then add the herbs and seasoning and beat again to combine. Pour the egg mixture over the haloumi in the muffin pan.
Bake in the preheated oven for 30 – 40 minutes until the egg mixture has set and serve immediately or store for later use.