Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly brush a 6 hole muffin tin with the vegetable oil.

Prepare the ingredients; reserve 3 of the tomatoes, then roughly chop the rest. Grate the cheese, break the eggs into a large bowl and whisk until frothy.

Add the chopped tomatoes and 75g of the cheese to the egg mixture, season with salt and pepper if wanted. Mix until well combined.

Spoon the mixture into the prepared muffin tin, dividing it equally between the 6 holes. Sprinkle over the remaining cheese.

Slice each of the remaining 3 tomatoes in half and pop one in the top of each muffin hole, cut side up to decorate.

Bake in the preheated oven for 25 minutes until puffed up and golden.

Leave to cool in the tin for a few minutes before serving warm. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.