Vegetable egg muffins — Japanese — made for useful leftovers

Serves 4

Ingredients

• 10 large eggs
• 1/2 cup milk
• 1 bell pepper, finely diced
• 2 cups chopped baby spinach
• 1 tbsp toasted sesame oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• Fresh herbs or lemon wedges, to serve
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
2. Prepare the main ingredients as listed and combine them in a large bowl.
3. Fold in the seasonings — 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger — without overworking the mixture.
4. Portion into the dish and bake for about 15 minutes, until the centre is set.
5. Rest for 5 minutes before serving, then adjust the seasoning to taste.