| 1. |
Preheat the oven to 160°C/140°C fan. |
| 2. |
Finely dice the onion, capsicum and tomato. |
| 3. |
Heat 1 tbsp of the oil in a frying pan over medium heat. Fry the onion, capsicum, 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. |
| 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 oil 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 omelettes are cooked through and slightly browned on the top. |
