VEGEMITE Breakfast Pots

• 20g butter
• 2 spring onions, finely chopped
• 50g baby spinach, chopped
• 1 roasted red capsicum, finely chopped
• 1/4 cup chopped basil
• 1/4 cup chopped parsley
• 6 slices bread, crusts removed
• 20g butter, extra, softened
• 3 teaspoons VEGEMITE
• 12 cherry tomatoes, halved
• 6 eggs
• 3/4 cup milk
• 1/3 cup grated KRAFT Tasty Cheese

1. MELT the butter in a frypan and saute the onion for 1-2 minutes or until soft.
2. Add the spinach and cook until wilted.
3. Stir in the capsicum and herbs then remove from the heat.
4. SPREAD the bread with the extra butter and VEGEMITE and cut each slice into 4 triangles.
5. Divide bread between 4 greased 1 cup capacity baking dishes.
6. Top with spinach mixture and cherry tomatoes.
7. BEAT together the eggs and milk and pour over bread.
8. Top with cheese then stand for 5 minutes.
9. COVER each with foil then bake in a moderate oven 180 degrees C for 20 minutes.
10. Uncover and bake for a further 15 minutes.
11. Stand for 5 minutes before serving.

butter, spring onions, baby spinach, red, basil, parsley, bread, butter, vegemite, cherry tomatoes, eggs, milk, tasty cheese

Taken from www.kraftrecipes.com/recipes/vegemite-breakfast-pots-125837.aspx (may not work)