Egg muffins

Ingredients

1 tbsp vegetable oil (for brushing)

½ tbsp rapeseed oil

120g garden peas

½ red onion, finely chopped

6 thin ham slices, roughly chopped

6 Purely Organic eggs

2 tbsp milk

1 tsp paprika

½ tsp turmeric

60g parmesan, grated

Serves:

Method

1. Preheat the oven to 180*C. Brush the muffin tray cases with the oil. Warm up the rapeseed oil in a small frying pan over a medium heat. Add the onion and stir for 2 minutes. Add the peas and cook for further 2-3 minutes, just until the peas defrosts.

2. In a big mixing bowl whisk the eggs with milk. Season with paprika, turmeric, pepper and add the onion, peas and ham. Fill 8 cases with an equal amount of the egg mixture. Sprinkle the parmesan over each muffin. If you are using a silicone muffin tray place it on a baking tray.

3. Bake the muffins for about 20 minutes, until the tops are browned and egg is set.