Spray a muffin tin with cooking spray and set aside. Preheat the oven to 190°c/375°F Gas 5.

Whisk the eggs and milk together in a bowl. Season with salt and pepper.

Dice the bell pepper and broccoli into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)

Add the peppers, broccoli, spinach, and shredded cheddar to the egg mixture.

Fill muffin cups 3/4 full and bake for 20-25 minutes until centres are set and no longer runny.

Allow to cool slightly before serving.