2 teaspoons olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled, grated
1 small bunch kale, trimmed, chopped
150g lean leg ham, diced
12 eggs
1/2 cup reduced-fat ricotta
2 tablespoons chopped fresh basil
120g mixed salad leaves, to serve
Step 1Preheat the oven to 170°C. Line a 12 x 1/3-cup capacity muffin tin with paper cases.
Step 2Heat oil in a non-stick frying pan over medium heat. Sauté onion for 2–3 minutes, or until softened. Add garlic and carrot and cook, stirring, for 2 minutes, or until the carrot starts to soften. Add kale and cook, stirring, until kale is just wilted. Season with cracked black pepper. Set aside.
Step 3Whisk the eggs and ricotta in a large bowl. Add the basil, kale mixture and ham, and stir well. Spoon the mixture into the prepared muffin tin.
Step 4Place in oven for 20–25 minutes, or until golden, puffed and set. Set aside to cool for 5 minutes. Remove from tin and place on a wire rack to cool. Serve muffins warm or cold with salad leaves.
