Cupcakes with peas and bell pepper

Ingredients

• 6 eggs

• 4 tablespoons whole milk

• 4 tablespoons grated mild cheese

• 1 red bell pepper

• 80 g peas

• 6 g fresh mint

Instructions

1. Line a muffin tin with 12 paper muffin cups.

2. Preheat the oven to 180°C.

3. Dice the bell pepper and finely chop the mint.

4. Whisk the eggs with the milk for 5 minutes.

5. Stir the grated cheese into the egg mixture.

6. Fill each cup with peas, mint, and diced bell pepper.

7. Pour the egg mixture evenly over the 12 cups.

8. Bake the cupcakes for 20 minutes, until set.

9. Let them cool slightly and serve on a nice platter.

Storage tip: Serve immediately.

Nutritional information