Egg muffins with vegetables and cheese

Ingredients

• 8 eggs
• 3 tablespoons milk
• 1 red bell pepper
• 1 small zucchini
• 3 spring onions
• 60 g grated mature cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Oil or butter for greasing

Instructions

1. 1

   Preheat the oven to 180°C (160°C fan). Grease a muffin tin well with oil or butter, or use paper muffin liners.Cut the bell pepper, zucchini and spring onions into small pieces. Heat a splash of oil in a frying pan and sauté the vegetables for 3 minutes over medium-high heat. Set aside and let cool slightly.Beat the eggs in a large bowl. Add the milk, a pinch of salt, pepper and the dried oregano and mix well.Divide the cooked vegetables evenly among the muffin cups. Pour the egg mixture over them, filling about three-quarters of each cup. Sprinkle with the grated cheese.Place the muffin tin in the preheated oven and bake the muffins for 15 to 18 minutes. They're done when the tops are lightly golden and the eggs no longer wobble in the center.Let the muffins cool for 5 minutes in the tin before removing them. Serve immediately or store them for up to 4 days in a sealed container in the fridge.