12 slices prosciutto
1 tbsp olive oil
2 tomatoes, chopped
100ml lactose free milk
85g parmesan, grated
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