🥚 Vegetable Egg Muffins

Ingredients

• eggs
• A large handful of fresh spinach (finely chopped)
• red bell pepper (finely diced)
• onion (finely chopped)
• A little olive oil or coconut oil (for greasing)

Preparation

1. Preheat the oven to 180°C and thoroughly grease a muffin tin (6-cup capacity) with a little oil.
2. In a large bowl, whisk the 6 eggs with a fork or whisk and add a generous pinch of salt and pepper.
3. Add the finely chopped spinach, small diced bell pepper, and chopped onion to the whisked eggs and stir well to distribute the vegetables.
4. Divide the egg and vegetable mixture evenly among the 6 cups of the muffin tin.
5. Bake the egg muffins in the oven for about 20 minutes until they are fully puffed, firm to the touch, and golden brown. Let them cool slightly before removing from the tin.