Baked egg muffins with peppers and spinach

Ingredients

For 1 serving

• Eggs2
• Egg whites60 g
• Bell peppers60 g
• Spinach40 g
• Spring onions1
• Extra virgin olive oil1 teaspoon
• Sweet potatoes120 g
• Saltto taste

Contains: eggs,

Method

1. Preheat the oven to 190 °C (conventional) and line half a baking tray with baking paper.
2. Peel the sweet potato, cut it into cubes of about 1.5 cm, salt it and spread it on the tray; put it in the oven straight away for 20 minutes, until tender and golden at the edges.
3. Meanwhile wash the pepper, remove the seeds and pith and finely dice it; wash and chop the spinach; trim and thinly slice the spring onion.
4. In a bowl beat the eggs and egg whites with a pinch of salt and stir in the pepper, spinach and spring onion.
5. Grease 3 muffin cups with the oil, fill them three-quarters full with the mixture and put them in the oven next to the sweet potato.
6. Bake for 18 minutes, until the muffins are puffed and golden and a skewer in the centre comes out clean; serve them with the sweet potato.