Mini Veg Eggy Bites

Ingredients

• 1 small Red bell pepper
• 1 small Yellow bell pepper
• 4 Chestnut mushrooms
• 3 Broccoli florets
• 1 tsp Garlic-infused olive oil
• 6 Eggs
• 50g / 1.76oz grated Cheddar cheese

Preparation

1. Preheat the oven to 180°C (356°F).
2. Chop 1 small red bell pepper, 1 small yellow bell pepper, 4 chestnut mushrooms, and 3 broccoli florets into 1cm cubes.
3. Heat a large non-stick frying pan over medium heat.
4. Add the chopped vegetables and 1 tsp garlic-infused olive oil to the pan.
5. Sauté for 5-10 minutes until the vegetables are softened.
6. Crack 6 eggs into a jug, add 50g grated Cheddar cheese, and whisk until combined.
7. Divide the vegetable mixture between the 24 holes of a greased silicone mini muffin mould.
8. Pour the egg mixture over the vegetables in the muffin mould.
9. Bake in the preheated oven for 15 minutes until the egg has puffed up and turned golden.