1. Lightly grease a 12 cup muffin tin with olive oil or fry light spray. Don’t use muffin cases.
  2. Preheat oven to 170c fan
  3. Beat 12 eggs and season
  4. Add 1 finely chopped onion to the egg mixture
  5. Pour equally into each muffin cup.
  6. Add your choice of topping finely chopped. We used mushroom and ham, spinach and tomato, cheese (not too much)
  7. Bake for 15-20 mins until golden
  8. Leave for 10 mins in a tray to cool then enjoy.
    Can be stored in the fridge for 5 days in an airtight container or frozen for up to 1 month.