- 12 eggs
- 1/2 onion, finely chopped
- 12 cherry tomatoes, quartered
- 1 handful of baby spinach, chopped
- 1 red pepper, deseeded and diced
- 75g feta, crumbled
- A little dried chilli (optional)
- Season with salt and pepper
- Preheat the oven to 180c/ 160c Fan. Grease a 12 hole muffin tin with paper cases and spray with oil.
- In a large bowl, whisk together the eggs, then add the rest of the ingredients and stir to combine. Divide carefully among the cases.
- Bake in the oven for 15-20 minutes until they are firm to touch and the egg is golden and set. Allow to cool in the tin for a few minutes before removing.
- Serve warm and any remaining muffins can be stored in an airtight container in the fridge for up to three days.