Preheat oven to 180C/350F.

Spray 6 standard non stick muffin holes with oil.

Whisk eggs, salt and pepper. Stir through vegetables and feta.

Divide mixture between holes.

Bake 20 minutes or until the top is light golden and the centre springs back when touched.

Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).