Preheat your oven to 180°C / 160°C Fan / 360°F / Gas mark 4
Spray & wipe a small amount of calorie controlled spray oil (such as Pam or Frylight) into a 12 cup muffin tin.
Chop the tomatoes in half and place 2 halves in the bottom of each cup of your muffin tin.
Roughly chop up the spinach and add a little to each of the muffin tin cups.
Divide the grated cheese between the 12 muffin cups.
In a large bowl, whisk up the 12 eggs until they are light and fluffy.
You can use either a hand whisk or electric whisk for this.
Add the chopped onion and stir to combine.
Season with a little salt and pepper and stir again.
Divide the whisked egg between each of the muffin cups. The mixture should come up approximately two thirds of the way up.
Give each of the filled cups a little stir to combine the ingredients.
Bake in the centre of the oven for 20 – 24 minutes
Remove from the oven when the muffins have risen and are golden brown.
The muffins should pop straight out of the muffin tin but if you have any difficulty removing them run a knife (or a small spatula) around the edge to loosen them.
Eat warm or cold.
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