Mini omelets in a muffin mold

• 10 large eggs
• 125ml (1/2 cup) 1-2% milk
• Salt and pepper
• 1 tomato, diced
• 1 handful of chopped spinach
• Goat cheese or feta cheese, to taste

1. Beat eggs and milk in a bowl. Add salt and pepper to taste.
2. Add the tomato and spinach to the mixture.
3. Pour into 12 well-oiled muffin cups and bake at 350F for 15 minutes or until the center of the mini-omelets is done.

Before serving, sprinkle with crumbs of goat cheese or feta cheese. Serve with a whole grain toast and fresh fruit.

TIP: Omelets can be reheated in the microwave the following mornings. They can be kept for 3 days in the fridge and over a month in the freezer.