Egg white muffins with sun-dried tomato, ricotta and basil

Ingredients

For 1 serving

• Extra virgin olive oil1 teaspoon
• Egg whites4
• Part-skim ricotta30 g
• Sun-dried tomatoes3
• Basil3 g
• Black pepperto taste
• Saltto taste

Contains: lactose, eggs, sulphites,

Method

1. Heat the oven to 180 °C (conventional) and grease two muffin moulds with the extra virgin olive oil, sides included, so they come out cleanly.
2. Blot the sun-dried tomatoes with kitchen paper if they are in oil and chop them small; wash, dry and finely tear the basil.
3. In a bowl, beat the egg whites with the light ricotta, a pinch of salt and a grind of black pepper using a fork, until the ricotta has dissolved and the mixture is even.
4. Stir in the tomatoes and basil and pour into the moulds, filling them three-quarters full.
5. Bake for 18 minutes, until puffed, set in the centre and lightly golden on top.
6. Leave for 2 minutes, then run a knife round the edges and turn them out; they sink a little, which is normal.