Egg Vegetable Muffins

Ingredients

• 10 pcs Eggs
• 3 pcs Bell pepper, red and yellow, chopped
• 10 pcs Button mushroom, sliced
• 1 pcs Red onion, finely chopped
• 470 ml Baby spinach, fresh
• 2 clove Garlic, minced
• 1 pinch Pepper, black ground
• 1 tbsp Chives, fresh, chopped

Method

1. Heat oven to 180C and grease 6-hole muffin tin with some cooking oil.
2. Heat non-stick skillet over medium-high heat with some oil.
3. Add the onions and cook for 5 minutes.
4. Add the bell peppers and mushrooms, and cook until tender.
5. Finally, add the garlic and cook until fragrant.
6. Toss in the baby spinach and cook until wilted.
7. Whisk the eggs in a large bowl, with a pinch of black pepper.
8. Stir in the bell pepper mixture and fresh chives.
9. Spoon the mixture the muffin tin and bake for 25 minutes.
10. Serve warm.