Egg Souffle with Herbs

Ingredients

• 8 pcs Egg
• 180 ml Almond milk, unflavored
• 1 tsp Baking powder
• 1 1/2 tbsp Almond flour
• 1 tsp Basil, dried
• 1 tsp Thyme, dried, crushed
• 1 tbsp Olive oil
• 1/2 tsp Black pepper, ground

Method

1. Heat oven to 190C.
2. Grease four large ramekins with oil.
3. In a bowl, combine the baking powder, almond flour, herbs, and black pepper.
4. In a large bowl, whisk the eggs with almond milk and incorporate into the almond flour mixture.
5. Divide the mixture between ramekins and bake for 25 minutes or until golden in color.
6. Serve warm.