Mini Parma ham cups
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Ingredients
Parma Ham
70 g
Egg, whole, raw
1 medium, raw
Egg white, raw
2 individual
0% fat natural Greek yogurt
3 tablespoon(s)
Skimmed Milk
75 ml
Calorie controlled cooking spray
4 spray(s)
Sun Dried Tomatoes
50 g
Parmesan Cheese
1 tablespoon(s), grated
Basil, fresh
12 leaf/leaves
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Cut the ham into thin strips. Lightly mist a 12-hole mini muffin tin with cooking spray, then line with the ham, ensuring the bases are well covered.
2
Whisk the egg with the egg whites, yogurt and milk. Season then stir in the drained and chopped sun-dried tomatoes. Pour the mixture into the prepared tin and sprinkle over grated Parmesan. Bake for 10-12 minutes, until the ham is crisp and the filling is set. Serve garnished with fresh basil.
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