Egg Muffins (Ket Diet)

Ingredients:

• 2 tablespoons unsalted butter, melted
• 6 large thin slices prosciutto (about 150 g)
• 1/3 tbsp. grated mozzarella
• 1/4 tbsp. grated parmesan
• 1/4 cup tightly packed baby spinach leaves, chopped
• 1/4 cup baked sweet peppers, chopped
• 6 large eggs
• 1/4 cup heavy cream

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 200°C.
2. Grease a 6-cup metal muffin pan with butter (oil will pool at the bottom of the cups—this is normal). Place a slice of prosciutto in each cup, folding it so that the entire inside surface is covered and no metal is visible. Divide the shredded mozzarella evenly among the cups, then evenly distribute the Parmesan, spinach, and roasted peppers.
3. In a large measuring cup or small pitcher, whisk the eggs with the cream; add a pinch of salt and some freshly ground black pepper. Pour the egg mixture into the wells, being careful not to overfill.
4. Bake until the eggs are set and just slightly jiggly in the center, 10-12 minutes (the eggs will continue to cook after you remove them from the oven). Let cool for 5 minutes, then use an offset spatula to loosen the prosciutto from the sides of the pan and transfer the bowls to a serving platter.