Egg, spinach and ham breakfast muffins

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Spinach50 g
• Cooked ham30 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 180 °C and grease 4 muffin cups well with the oil, sides included, so the muffins come out whole.
2. Wash the spinach, dry it well and chop roughly; chop the ham into small pieces.
3. Divide the spinach and ham between the cups.
4. In a bowl beat the eggs with the egg whites, the grated Grana Padano and a grind of black pepper and pour the mixture into the cups, filling them three-quarters full.
5. Bake for 18 minutes, until puffed, golden and firm in the centre; let them cool for 2 minutes before running a small knife round the edges to turn them out.
6. Serve the muffins with the rye bread.