Mediterranean Egg Muffins

Mediterranean Egg Muffins

Ingredients:60ml milk50g sundried tomatoes (chopped)40g feta cheese (crumbled)30g black olives (chopped)10g spinach (chopped)6 large eggs½ tsp dried oreganoSalt & pepper

Method:Preheat oven to 180c. Grease a 12-hole or two 6-hole muffins tray.

In a large bowl whisk the eggs, milk, oregano, salt & pepper. Add the chopped tomatoes, olives, spinach & crumbled feta (save a little to sprinkle on top).

Pour the mixture evenly into the prepared muffin tins and scatter the remaining feta on top. Bake for appx 18 mins, until the eggs are golden and firm to touch. Take out the oven and allow to cool.

The muffins can be eaten warm or cold and are also great refrigerated and eaten the next day.

Enjoy.