EGG AND VEGETABLE MUFFINS

• 1T olive oil

• 1 onion, chopped

• 1 red pepper, chopped

• 1 clove garlic, crushed

• 6-10 button mushrooms, sliced

• 2 cups baby spinach, roughly chopped

• 1 cup cheddar cheese, grated

• 8 eggs, beaten

• salt and pepper, to taste

1 Preheat oven to 180°C. Heat oil in a large pan and fry the onions, red pepper and garlic until soft. Add the mushrooms and spinach and fry for about 5 more minutes until they release their water and it evaporates. Remove from heat and season. Leave to cool.

2 Divide mixture between 6 greased muffin cups. Sprinkle with cheese.

3 Whisk the eggs well and season. Pour the egg mixture into the muffin cups. Bake for 20 to 25 minutes until golden brown.

Fast fact #1 These are egg-cellent in your work lunchbox. A perfect portable package.