Name: Egg Muffins with Ham, Mozzarella and Spinach
Ingredients: 4 extra large eggs; 50 g baby leaf spinach (2 c, chopped); 60 g (2 matchboxes) mozzarella cheese, grated (½ c grated); 4 slices ham, reduced fat, chopped; 1 red juicy tomato, chopped; 5 ml dried mixed herbs (1 tsp); 5 ml paprika (1 tsp); Salt and pepper to taste

Egg Muffins with Ham, Mozzarella and Spinach

Servings

servings

Ingredients

4 extra large eggs
50 g baby leaf spinach (2 c, chopped)
60 g (2 matchboxes) mozzarella cheese, grated (½ c grated)
4 slices ham, reduced fat, chopped
1 red juicy tomato, chopped
5 ml dried mixed herbs (1 tsp)
5 ml paprika (1 tsp)
Salt and pepper to taste

Method

Preheat the oven to 180°C
Spray a large muffin baking pan with non-stick cooking spray
In a large mixing bowl beat the eggs until light and fluffy using a whisk.
Mix in the remaining ingredients and season
Spoon into the muffin pan to make 4 egg ‘muffins’
Bake for 20-25 minutes, until set and golden brown