These delicious high protein and omega-3 bites will satisfy your hunger and are perfect for lunch or a picnic. Of course, please use the best quality free range, organic eggs you can find.

I love the combination of asparagus and fresh chives, it works so well with the salty salmon.

I pour the mixture into muffin tins lined with baking paper strips (which you can use as a leaver to easily remove them from the tin).

Ingredients (makes 6)

6 large free range eggs
110g greek yoghurt
80g smoked salmon
6 asparagus (chopped)
50g grated parmesan
Salt & pepper

Method

Preheat oven to 1800c.

Whisk together eggs, yoghurt, salmon, parmesan, season with salt and pepper.

Grease muffin tin with oil, pour in the egg mixture and bake for 20 minutes until golden.

I like to tie with string and decorate with a thin asparagus tips and flowering herbs. So pretty.