Ingredients

125g Coop baby spinach 6 local eggs 25ml local semi-skimmed milk 40g Coop Somerset vintage mature Cheddar, grated;

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6 2. Cook the spinach in a pan with 1 tbsp water for 4 mins, until wilted 3. Leave to cool, then squeeze out any excess water 4. Whisk the eggs and milk, season, then add the spinach and cheese and mix again 5. Line a muffin tray with 6 muffin cases and divide the mixture between them 6. Bake for 15-20 mins, until just risen and cooked through 7. Allow to cool before eating

Tips

These will keep in an airtight container in the fridge for up to 2 days