Mini Omelettes

Preheat the oven to 160°C/140°C fan/gas mark 4.

Heat 1 tbsp of the oil in a frying pan, over medium heat.

Fry the onion, pepper, and tomato for 8mins, or until soft.

Add the spinach, mix well, and cook for 2mins. Remove from the heat and add the sun-dried tomatoes (if using).

Break the eggs into a large bowl. Add the milk, paprika, chilli, and season with salt and pepper. Mix well with a fork or whisk.

Lightly oil a 12 cup muffin tin, with the other tbsp of oil. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese.

Bake for 15-20mins, until the omelettes are just cooked through and slightly browned on the top.