Mini Egg Bake

Ingredients

• 1/2 cup grated dry cheddar or american type cheese
• 8 large eggs
• 1 medium whole tomato
• 1/2 tbsp chili powder
• 1/2 tbsp paprika
• 2 tbsps olive oil
• 1/2 cup yellow sweet corn
• 1 small onion
• 1 cup baby spinach
• 125 ml low fat milk
• 1 medium sweet red pepper

Directions

1. Preheat the oven to 320°F.
2. Finely dice the onion, pepper, and tomato.
3. Heat 1tbsp of the oil in a frying pan, over medium heat. Fry the onion, pepper, and tomato for 8 minutes or until soft.
4. Add the spinach and corn. Mix well and cook for 2 minutes. Remove from the heat and allow to cool.
5. Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk.
6. Using 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. Bake for 15-20 minutes, until the omelets are just cooked through and slightly browned at the top.