INGREDIENTS:

• 6 eggs

• ½ cup yoghurt of choice

• ½ cup goat or sheep feta crumbled

• ¼ cup chopped chives

• 2 tablespoons chopped basil

• ½ cup peas

DIRECTIONS:

1. Preheat oven to 160c (140c for fan forced ovens).
2. Grease 8 holes of a muffin pan with a 1/3 cup capacity.
3. Whisk together eggs and yoghurt, add cheese, herbs and half the peas.
4. Pour egg mixture into the greased muffin holes and bake for 15 minutes. Sprinkle with the remaining       peas and bake for a further 15 minutes or until the eggs are just set.
5. Stand for 5 minutes before turning out and serving.