Easter muffins

Easter muffins
  • Serves: 10
  • Prep: 15mins
  • Cook: 25mins

Ingredients

  • 6 British Lion eggs
  • 10 slices prosciutto
  • 150g shelled baby broad beans, skin removed
  • 100g reduced fat feta, crumbled
  • 2 tbsp chopped parsley or dill

Method

  1. Heat oven to Mark 5/190C/170C fan. Spray 10 holes of a muffin tin with oil, then line each with 1 slice prosciutto, pushing against the sides of the tin.
  2. Beat eggs lightly, then mix in broad beans, feta and parsley.
  3. Spoon egg mixture into the tin and bake for 20 mins until golden and just set in the middle.
  4. Leave for 5 mins before removing from the tin.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
108 1.1g 11.4g 6.5g 2.5g 1.3g

Click on the stars to rate this recipe:

4.2 / 5 rating (5 votes)

You might also like

Follow us on Instagram @egg_recipes

This stir-fry dinner omelette is a great way to make dinnertime more interesting for the whole family! Recipe courtesy of @proper_tasty and available in bioWhip up this squash, kale & chorizo tortilla in just 20 minutes tonightSunday fundayStrong start to a Saturday 🧀 🥚 🥑