MUSHROOM AND EGG MUFFINS

SERVES 2

Preheat your oven to 200C/180C fan/ gas 6. Spray a frying pan with low-calorie cooking spray and fry diced mushrooms for 10 minutes or until golden. Stir in sliced spring onions. Put 8 eggs and 3 level tbsp skimmed milk in a bowl, season lightly and whisk well. Spray an 8-hole nonstick muffin tin with low-calorie cooking spray. Spoon in the mushroom mixture and pour in the eggs. Bake for 20-25 minutes or until golden and slightly risen. Leave to cool slightly before easing the muffins out of the tin and serving them warm or cold.