Whisk 8 eggs with 1/4 cup milk, black pepper and a small pinch of salt. Fold in 1 packed cup chopped spinach, 1/2 cup diced roasted pepper and 80 g crumbled feta. Divide between 8 well-greased muffin cups and bake at 190°C/375°F for 16–19 minutes, until the centers are just set. Cool for 5 minutes before lifting them out. Refrigerate for up to 3 days and reheat gently; overcooking makes the eggs rubbery, so remove them while still slightly glossy in the center.
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