3 tbsp is milk
1 tbsp dried herbs or fresh parsley
125g grated cheddar
Cup of baby spinach leaves
1/2 a pepper, diced into small pieces (or use half peppers and half courgette)
A couple of slices or a handful of shredded ham can also be added, but I like them meat free – great for vegetarian guests or little ones
Preheat the oven to 180 and spray a muffin tin with cooking oil ( I like to use a silicon 6 hole tray) . Beat the eggs l and once combined add the other ingrediants.pour the mix into the muffin tray and bake for about 30 minutes (keep an eye on them though- everyone’s ovens are different).
These are delicious warm but can be kept in the fridge for several days and eaten cold or reheated for a great light lunch with salad.
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