Veggie Egg Muffins

Ingredients

• 6 large eggs
• ½ red pepper, finely diced
• ½ yellow pepper, finely diced
• 2 large handfuls of spinach, roughly chopped
• 50g feta cheese, crumbled
• 2 spring onions, sliced
• Salt, pepper, and dried oregano

Method

1. 1

   Preheat oven to 180°C. Grease a 6-hole muffin tin well.

2. 2

   Whisk eggs with salt, pepper, and a pinch of oregano.

3. 3

   Divide peppers, spinach, spring onions, and feta between the muffin holes.

4. 4

   Pour egg mixture over the vegetables, filling each hole ¾ full.

5. 5

   Bake 18–20 minutes until set and lightly golden on top.

6. 6

   Cool for 5 minutes before removing. Store in the fridge for up to 4 days.