Makes 6 servings
Macros: 176 Cal, Fat 13g, Carbs 1g, Fibre 1 g, Protein 13g
2 Tbsps Extra Virgin Olive Oil (divided)
100g Prosciutto (thinly sliced, chopped)
4 cups Kale Leaves (finely chopped)
1/4 cup Water
Sea Salt & Black Pepper (to taste)
Preheat the oven to 375ºF (190ºC). Use 1/3 of the oil to grease the cups of a muffin pan.
Heat half of the remaining oil in a non-stick pan over medium heat. Add the prosciutto and cook for three to five minutes or until crispy. Transfer to a plate and set a side.
Add the remaining oil to the pan and add the kale leaves. Cook for two to three minutes until the kale leaves are wilted and tender. Add the prosciutto back to the pan and stir to combine.
Divide the kale and prosciutto between the cups of the prepared muffin pan.
Add the eggs and water to a small bowl and whisk well. Pour the eggs into the muffin cups. Bake for 14 to 16 minutes or until the egg muffins are browned around the edges and firm to the touch. Let the egg muffins cool slightly before removing from the pan. Season with salt and pepper to taste before serving and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving is equal to two egg muffins.
More Flavour: Use milk of choice instead of water. Add fresh or dried herbs or garlic. Use spinach instead.
No Kale: Use spinach instead