1 small onion, chopped
1 red bell pepper chopped
2 cups chopped baby spinach
¼ tsp salt
¼ tsp pepper
¼ tsp paprika
Spray a frying pan with organic oil, over medium heat stir fry the onion and bell pepper until soft (5 minutes). Add spinach and stir until barely wilted (2 minutes).
In a bowl, whisk eggs, seasonings and milk. Fold in the vegetables.
Grease muffin tins with avocado or canola oil and pour the mixture into the tins filling ¾ full.
Bake 350* 30 minutes until slightly golden brown and firm in the middle.
These can be stored in the fridge in an airtight container and microwaved for breakfast and I seldom microware food.