Preheat your oven to 375°F (190°C).
Lightly grease your ramekins or baking dish with cooking spray or olive oil.
In a mixing bowl, crack the 4 large eggs and add a pinch of salt and pepper. Beat until slightly frothy.
Stir in the 2 teaspoons of Dijon mustard into the beaten eggs until well combined.
Gently fold in the diced tomatoes and grated white cheddar cheese into the egg mixture.
Pour the egg mixture into the prepared ramekins, filling them about three-quarters full.
Place the ramekins in the preheated oven and bake for 15-20 minutes until the eggs are set and lightly golden.
Garnish with freshly chopped parsley and serve immediately.
