Mini Egg Bake

Ingredients

• 1 cup baby spinachNutrition
• 1/2 cup grated dry cheddar or american type cheeseNutrition
• 8 large eggsNutrition
• 1 medium whole tomatoNutrition
• 1/2 tbsp chili powderNutrition
• 125 ml low fat milkNutrition
• 1/2 tbsp paprikaNutrition
• 2 tbsps olive oilNutrition
• 1/2 cup yellow sweet cornNutrition
• 1 small onionNutrition
• 1 medium sweet red pepperNutrition

Directions

1. 1Preheat the oven to 320°F.
2. 2Finely dice the onion, pepper, and tomato.
3. 3Heat 1tbsp of the oil in a frying pan, over medium heat. Fry the onion, pepper, and tomato for 8 minutes or until soft.
4. 4Add the spinach and corn. Mix well and cook for 2 minutes. Remove from the heat and allow to cool.
5. 5Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk.
6. 6Using the remaining oil, lightly grease a 12-cup muffin tin. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese.
7. 7Bake for 15-20 minutes, until the omelets are just cooked through and slightly browned at the top.

Nutrition per serving

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