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Preheat the oven to 180°C/160°C fan/ gas mark 4. Lightly brush a 12 hole muffin tin with oil. Finely chop the red onion and deseed and finely chop the red pepper. Warm the olive oil in a frying pan then gently cook the onion and pepper for a couple of minutes until starting to soften. Take off the heat and leave to cool.
Finely chop the spinach. Break the eggs into a large bowl and whisk until frothy. Add the onion, pepper and spinach to the eggs and crumble in the goat's cheese. Stir until combined.
Spoon the mixture into the oiled muffin tin. Bake in the preheated oven for 20-25 minutes until puffed up and golden.
Can be served hot or cold, and easily reheated in the oven in just 10 minutes.
Can be stored in the fridge for a couple of days or frozen. If freezing defrost thoroughly or heat through for 15 minutes in the oven before serving.