Instructions: Scrambled eggs muffins

• Blanch the spinach in salted boiling water for 1 – 2 minutes. Drain, allow to cool and squeeze to remove excess water then chop coarsely.
  
• Clean, dry and remove stalks and seeds from bell bepper. Cut the pepper into small pieces. Heat a frying pan, add a little amount of oil, cumin seeds and bell pepper. Add salt and cook for about 15 minutes. Put softened vegetable aside and let it cool down.
  
• Whisk eggs with milk in a bowl. Add salt and pepper, cooked bell pepper and chooped spinach then stir.
  
• Grease the muffin pan with some oil and pour the egg and vegetable mixture into each hole in the pan (I made 6 in all) then add a teaspoon of grated Parmesan cheese on top.
  
• Cook for about 20 minutes in the preheated static oven at 180 °C.