COMBINE eggs, milk and Grove avocado oil into a blender.
ADD spinach and pulse for a few seconds until roughly chopped.
POUR spinach bread mixture into bowl, then add chives, salt, rice flour, cornflour and baking powder.
COOK flat breads in a non-stick pan with a little avocado oil on both sides until cooked through (similar to pancakes or crepes)
SERVE topped or wrapped with your choice of toppings.
STORE in the fridge for up to 1 week.