Name: Ham and ricotta cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 bunch (300g) english spinach, coarsely shredded; 24 thin slices ham; 125 gram fresh ricotta, crumbled; 4 eggs, at room temperature; 1 1/2 cup milk

Ingredients

1 bunch (300g) english spinach, coarsely shredded

24 thin slices ham

125 gram fresh ricotta, crumbled

4 eggs, at room temperature

1 1/2 cup milk

Method

1.Preheat oven to 180°C/16O°C fan forced. Grease a 6-hole (3/4-cup) texas muffin tray. Place spinach in a heatproof bowl. Cover with boiling water; stand for 1 minute. Drain and refresh under cold water. When cool enough to handle, squeeze out excess liquid.

2.For each cup, line surface of a muffin hole with 4 slices of the ham, extending ham above the edge (ham will shrink during cooking). Top with a sixth each of the spinach and the ricotta.

3.Whisk eggs and milk in a large jug; season with salt and pepper. Pour into ham cups; bake for 20 minutes or until set. Remove from oven; stand in pan for 5 minutes; lift carefully to a serving platter.

You can substitute vegetables and fillings in this recipe; for example, grated carrot for spinach, grated cheese for ricotta. You can use a 1/3-cup muffin tray; cooking time will vary. These are great for school lunch boxes.
Note

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Ingredients

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