- Frozen peas1/4 Cups
- Courgette, grated1/4
- Feta20 Grams
- Spinach, Frozen or freshhandful
- Chestnut mushrooms, diced2
- Olive oil1 Teaspoons
Crack the eggs and beat into a bowl.
In a frying pan add the olive oil, mushrooms, spinach, courgette and peas and cook for 3-4 minutes until everything is wilted
Add cooked ingredients into the bowl with the eggs and crumble the feta in and mix together
Pour into a cupcake silicone tray. Fill to just below the top.
Put into the oven for 15 minutes until hard and no eggy mixture comes out when you push the top.
Serve immediately or pop into the fridge for later.