Ingredients
- 6 free-range eggs medium-sized
- 1 tomato medium, diced
- 1 red bell pepper medium, diced
- 1 onion medium, diced
- 250 g spinach
- 1 garlic clove
- 2 tsp olive oil
- chilli flakes a handful
- salt to taste
- black pepper to taste
Units:
Instructions
- Heat the olive oil and sauté the tomato, bell pepper and onions for 1 - 2 minutes. Add the crushed garlic, red chilli flakes, spinach, salt and pepper and continue to sauté until the spinach is wilted.
- Meanwhile in a separate bowl, break the eggs and whisk lightly, and set aside. Preheat your oven to 200 degrees (180 degrees if fan-assisted).
- Distribute your muffin holders into a muffin pan (include this step to decrease dramatically your washing up time!).
- Scoop the sautéed vegetables into each muffin holder, and then top by pouring the egg mixture into the compartment. Bake for 15 - 18 minutes