Created by ImPat on June 29, 2019
Step 1: Fill a large pan with water and bring to the boil and add the asparagus and cook for 4 minutes and then add the peas and cook for 1 minute more and then drain the vegetables well and tim into a large bowl with the spring onion and mint.
Step 2: Beat the eggs in a separate bowl with a good pinch of salt and lots of pepper.
Step 3: Divide the vegetables between the muffin cases and top with the chunks of fetta.
Step 4: Pour egg over the vegetables and bake in the preheated oven for about 20 minutes or until puffed up and light golden brown.
Step 5: Serve warm or cold with a generous salad or freshly cooked greens.