Egg and Veggie Muffin with Parmesan

Ingredients

• 6 (2 oz or 60 g) whole eggs
• 1 (4 oz or 120 g) red bell pepper, chopped
• 1 (6 oz or 170 g) cup green peas
• 1/2 cup (2 oz or 60 g) grated carrots
• 1/4 cup (1 oz or 30 g) finely grated parmesan
• 2 tablespoons (15 g) fresh parsley, chopped
• salt and freshly ground black pepper, to taste