- Olive oil spray
- 50g baby spinach, roughly chopped
- 2 carrots, grated
- 2 zucchini, grated
- 1 red capsicum, chopped
- 1 red onion, chopped
- 50g crumbed fetta
- 12 organic eggs
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C. Spray a 12-cup capacity muffin tin with oil.
Combine all the vegetables and fetta in a bowl and mix well, then fill each muffin hole to half full with the mixture.
In a separate bowl, whisk the eggs and season, then pour the egg mixture evenly into each muffin hole.
Place in the oven and bake for 30-40 minutes or until the muffins have risen and a skewer inserted into the centre comes out clean. Serve warm.