• 1 Tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 capsicum
• 1 carrot
• Large handful of spinach
• 1 cup frozen peas
• 6 eggs (free-range)
• 2 Tbsp almond milk
• 50g cheddar cheese
• 1 tsp dried oregano
• salt and pepper for seasoning

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1. Preheat the oven to 220°C / 200°C fan bake and grease a muffin tray with butter or cover each muffin hole with baking paper
2. In a mixing bowl add the egg, milk, and herbs, grate in the cheese and whisk
3. Chop the onion, slice the capsicum into 2cm slices, grate the carrot, and finely chop the garlic
4. Bring a frying pan to medium heat with a drizzle of olive oil add the onion and garlic cooking until softened - approximately 3 minutes
5. Add the capsicum and carrot and cook for a further minute
6. Add the peas and spinach leaves, cook until wilted - approximately 2 minutes
7. Add the vegetables to the bowl with the egg mixture and pour into the muffin trays
8. bake in the oven until golden - approximately 8 minutes
9. Enjoy!

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• You can get creative here and add whatever veggies are in season