Preheat the oven

• Preheat the oven to 180 °C.

Prepare the vegetables

• Dice the bell pepper and onion.
• Halve the cherry tomatoes and chop the spinach.

Make the egg mixture

• Whisk the eggs in a bowl with the salt and pepper.
• Stir in the vegetables and grated cheese.

Fill the muffin pan

• Grease the muffin pan with olive oil.
• Pour the egg mixture into the cups, filling them about three quarters full.

Bake the muffins

• Bake until the muffins are set and lightly golden.

Cool and store

• Let the muffins cool slightly before removing them from the pan.
• Store in the fridge for the week ahead.