| 1. |
Preheat the oven to 320°F. |
| 2. |
Finely dice the onion, pepper, and tomato. |
| 3. |
Heat 1tbsp of the oil in a frying pan, over medium heat. Fry the onion, pepper, and tomato for 8 minutes or until soft. |
| 4. |
Add the spinach and corn. Mix well and cook for 2 minutes. Remove from the heat and allow to cool. |
| 5. |
Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk. |
| 6. |
Using the remaining oil, lightly grease a 12-cup muffin tin. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese. |
| 7. |
Bake for 15-20 minutes, until the omelets are just cooked through and slightly browned at the top. |
