We can never get tired of eggs and this is a great recipe for kids too. I have tried making them in batches and freezing them for later. However, they taste best when they are baked fresh.
Ingedients:
Eggs - 6
Red Bell Pepper - 1 small
Onion - 1 small
Spinach - 1 small bunch
Salt and Pepper to taste
Red Chili flakes - small pinch
Milk - 1/4 cup
Grated cheese - 1/2 cup
Cilantro/Parsley - a few springs
Pre-heat the over to 350F.
Dice the vegetables into small pieces. Beat the eggs along with the milk and mix all the ingredients to the beaten eggs except for the cheese.
Gently mx half the cheese and retain half to sprinkle on top.
Spray a Muffin tin and pour the mixture into the muffin tins, filling them 3/4 of the way.
Top with some cheese and bake for about 20 minutes or a little more until the eggs are set.
Remove and serve warm.
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