Bake for 25 mins.

Preheat the oven to 180C.

Add eggs to a measuring cup, season with salt pepper and sumac and whisk well.

Oil the muffin tin.

Roughly chop spinach, add a small handful to each muffin cup, add 4 halved tomatoes and sprinkle green onion.

Pour the egg mixture into 6 muffin tin, filling it up 90%.

Let it cool, run the knife along to take it out. Store in an airtight container in the fridge for 3-4 days or in the freezer for 3 months.