Ingredients 

1 cup mushrooms, wiped and thinly sliced
6 large eggs
½ cup milk
½ red onion, finely chopped
1 cup baby spinach, roughly chopped
½ cup cherry tomatoes, quartered
½ cup cheddar cheese
¼ cup parsley, chopped
1 tablespoon oil
Salt & freshly ground black pepper

Method

Preheat oven to 180°C fan bake. Using olive oil or butter, grease muffin tray

In a skillet over medium-high heat, heat oil. Add onion and mushrooms and a pinch of salt. Cook until softened and the mushrooms have released most of their liquid, about 5 minutes

In a bowl, whisk the eggs and the milk, add in the mushrooms, spinach, tomato, cheese, parsley and season with pepper

Divide egg mixture evenly among 12 muffin cups. Bake until a toothpick inserted comes out clean, about 25 minutes

Cool slightly before removing from muffin tins (the muffins should come out easily)

Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days