8 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1 cup capsicum diced
1 cup baby spinach shoped
Spring onion (as much as desired
Salt & Pepper to taste
Preheat oven to 180 degrees celsius.
Grease the interior of a nonstick muffin pan.
In a medium bowl, add eggs and milk.
Whisk until uniform.
Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
Scoop batter into muffin tin, filling them almost to the rim.
You should have enough batter for 12 muffins
.Bake for about 20-25 minutes, or until eggs are cooked.
The muffins will initially be very puffy, but will sink back down when they cool.
Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.