Perfect for school lunches, a quick weeknight meal or casual picnics, these prosciutto-wrapped pies are sure to become a family favourite.
Ingredients
- Olive oil spray
- 24 thin slices prosciutto
- 12 eggs
- 2 tablespoons chopped fresh chives
- 2 small zucchini, trimmed, thinly sliced diagonally
- 24 cherry tomatoes, halved
- 200g feta, crumbled
- Fresh basil leaves, to serve
Method
- Step 1Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.
- Step 2Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.
- Step 3Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves.
Nutrition
575 kj
Energy
10g
Fat Total
4.5g
Saturated Fat
1g
Fibre
11g
Protein
1g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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