Receta de tortitas de huevo crujientes con aceite de chile

10 large eggs

• ½ cup whole milk

Extra Marion’s Kitchen Crispy Chilli Oil, to serve

Preheat the oven to 150°C (300°F). Lightly grease a 20cm x 20cm (8×8-inch) or 23cm x 23cm (9×9-inch) baking pan.

In a large bowl, whisk together the eggs, milk, cream and salt until smooth and fully combined. For an extra silky texture, you can use an immersion blender.

Pour the mixture into the prepared baking pan. Gently tap the pan on the bench to release any large air bubbles.

Lightly cover the pan with foil, then transfer to the oven. Bake for 30-35 minutes or until the eggs are set and the centre feels firm.

For storage, stack the patties with baking paper between each layer and keep in an airtight container in the fridge.

How to Turn These Into Egg Wraps

Want to switch things up? These egg patties make the perfect soft, flexible wraps.

Gently reheat an egg patty in a non-stick pan over low heat or in the microwave until warm and pliable. Place it flat on a board, then add your favourite fillings across the centre. Think grilled chicken, bacons, fresh veggies, avocado or even a drizzle of extra Marion’s Kitchen Crispy Chilli Oil.