1/4 cups crème fraîche, at room temp
2 tbsp chives, chopped
large free range eggs
spring onions, cut into 2cm pieces
2 cups flat-leaf parsley leaves, plus more for sprinkling
2 cups coriander leaves and tender stems, plus more for sprinkling
1/2 cups dill fronds, plus more for sprinkling
4 tbsp olive oil, divided
Sea salt



  1. Heat oven to 180°C. Stir together crème fraîche and chives; refrigerate until ready to use.
  2. In bowl, lightly beat eggs. Set aside.
  3. In food processor, pulse spring onions, parsley, coriander, dill, and 2 tbsp oil until evenly and finely chopped.
  4. Add to bowl with eggs along with 1/2 tsp each salt and pepper; mix until combined.
  5. Heat remaining 2 tbsp oil in medium fry pan on medium until shimmering, for about 2 minutes.
  6. Add egg mixture and cook until edges start to sizzle and set, for about 2 minutes. Transfer skillet to oven and bake until centre is just set, about 18 to 20 minutes.
  7. Allow to cool for at least 5 min. Serve with chive crème fraîche. Sprinkle with more herbs if desired.



PER SERVING 1276.12kj (305 calories), 12 g protein, 5 g carbs, 2 g fibre, 1.5 g sugars (0 g added sugars), 26.5 g fat (8 g sat fat), 299 mg chol, 377 mg sodium




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