Instructions

Step 1
Preheat oven to 180ºC. Grease a 12 x 1/3-cup capacity muffin pan. Remove spinach leaves from stalks and wash well. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Rinse under cold water. Squeeze excess water from spinach. Roughly chop.
Step 2
Whisk eggs, and salt and pepper in a bowl until small bubbles appear. Add spinach, tomatoes, parmesan, mozzarella and nuts to eggs. Stir until well combined.
Step 3
Spoon mixture into prepared muffin holes. Bake for 25 to 30 minutes or until firm to the touch. Cool in pan for 5 minutes before turning onto a wire rack. Sprinkle with parmesan. Serve.