Ingredients


12 slices prosciutto

1 tbsp olive oil

2 tomatoes, chopped

6 eggs

100ml lactose free milk

85g parmesan, grated














Method


Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides.

Beat the eggs, lactose free milk and ¾ of the Parmesan together. Add some tomato to each muffin hole.

Divide over the egg mix, then top with tomato. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.

Allow to cool for a few mins then remove from tin and eat warm or cold.


Recipe adapted from: Good Food

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