Preheat the oven to 350ºF / 180ºC and brush 6 sections of the muffin tray with a bit of oil or butter to prevent sticking.
In a medium size bowl mix together the eggs, salt and pepper then add the spinach, bell pepper, tomato, shallots and the Greek cheese. Stir well to combine.
Pour the mixture into the muffin tray dividing it equally into 6 sections, then transfer into the oven. Bake until the top became light golden and the center springs back when you touch it – about 20 min.
Best is to be eaten immediately but if not you can store it in airtight container in the fridge for up to 4 days.
