Ingredients
- 6 eggs (large or medium)
- ½ tsp salt
- ¼ tsp black pepper
- 3/4 cup chopped spinach (baby or normal Spinach, or similar leafy greens)
- 1/2 cup diced red capsicum / bell pepper
- 8 cherry tomatoes , quartered (Note 1)
- ½ cup shallots , finely sliced
- 70 g / 2.5 oz feta , crumbled (about 1/2 cup)
- Oil spray , for greasing muffin tin
Instructions
- Preheat oven to 180C/350F.
- Spray 6 standard non-stick muffin holes with oil.
- Whisk eggs, salt, and pepper. Stir through vegetables and feta.
- Divide mixture between holes.
- Bake 20 minutes or until the top is lightly golden and the center springs back when touched.
- Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 – 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).