Vegetable muffin in a raw ham basket

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 2 spring onions with green
• 3 large mushrooms, possibly more
• 12 slices of raw ham
• 8 eggs, approx. 70 g each
• 15 cl milk
• 60 g Gruyère, grated
• 2 tbsp olive oil
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, makes 12 pieces

Preheat the oven to 180°C (fan oven). Add 2 tablespoons of olive oil to a frying pan. Finely chop the spring onions, including the green parts, bell peppers, and mushrooms, add to the pan, and fry for 5-10 minutes. Season lightly with salt and pepper. Rub a muffin tin with oil and form 1 slice of prosciutto into each cup, forming a basket, and place in the cup. Add 1 teaspoon of grated Gruyère to the prosciutto baskets. Place 2 teaspoons of vegetables in the basket on top of the cheese. Whisk the eggs with milk and season with a little salt and pepper to taste—depending on how much you added to the vegetables and how salty the prosciutto is. Divide the mixture among the muffin tin cups. Bake in the center of the oven for 20-25 minutes.