6 large eggs

½ cup chopped spinach

½ red pepper finely diced

25 g smoked trout or salmon

Pinch sea salt & black pepper

Olive oil, light spray.

Method

1. Spray a muffin tin with oil.
2. In a bowl, whisk the eggs, salt & pepper together.
3. Wash & chop the spinach & peppers into small dice.
4. Divide the veg between the muffin tin x 8, add the diced salmon.
5. Pour the mixture into the cases. (Depending on eggs sizes you may get more than 8).
6. Cook for 12-15 mins until firm to touch.
7. Can be eaten warm or cold.
8. Store in a sealed container in the fridge for 2-3 days.
9. Note you can change the fish for fresh salmon, trout or a sprinkle of goats cheese.