6 Serves
25 Mins
Preheat your oven to 180°C and prepare a silicone muffin mold.
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Vitamin E
1 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
139 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
479 mg / 4,700 mgSodium
509 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
210 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 gWash and finely chop the spring onions.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, milk, chopped spring onions, and a dash of black pepper until well combined.
Line each of the six muffin mold cavities with a slice of ham, then pour the egg mixture into each cavity until nearly full.
Place a washed and dried tomato in the center of each muffin cup and bake for 12 to 15 minutes until set.
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