Ingredients

8 organic eggs
1 tablespoon of Greek yoghurt
60 ml milk (dairy or non dairy)
1 cup of finely chopped baby spinach
1/4 of a capsicum finely chopped
1 tablespoon bread crumbs
Pinch of salt
Pinch of oregano
Two tablespoons grated cheese

Method

1. Preheat the oven to 180C. Grease and line muffin tray.
2. Whisk eggs, yoghurt and milk in a bowl. Add spinach, capsicum, breadcrumbs, salt and oregano, mixing well
3. Fill cases approximately 3/4 full, sprinkle cheese on top
4. Bake for 20-25 mins or until set
5. Cool before eating