Breakfast egg muffins

Beat the eggs well in a bowl with a whisk, and season with salt and pepper to taste.

Finely chop all the vegetables, the ham, and the cheese into small cubes.

Add them to the egg mixture and stir well.

Brush a six-cup muffin tin with olive oil and divide the mixture evenly among the cups.

Bake in a preheated oven at 170°C (340°F) with the fan on, on the middle rack, for 20 minutes, until set.

Allow to cool slightly before removing from the tin.

Serve with salad.

If packing for school, accompany with whole grain crackers and cherry tomatoes. Complete the meal with blueberries (or any other fruit on hand) for a proper school lunch!