Mini Parma ham cups

MAKES 12

Prep 15 mins | Cook 10 mins ● Calorie-controlled cooking spray

● 70g Parma ham, cut into thin strips

● 1 egg

● 2 egg whites

● 3 tbsp 0% fat natural Greek yogurt

● 75ml skimmed milk

● 50g sun-dried tomatoes, drained and chopped

● 1 tbsp Parmesan, grated

● Fresh basil, to serve

1 Preheat oven to 180C/fan 160C/gas mark 4. Lightly mist a 12-hole mini muffin tin with cooking spray, then line with Parma ham, ensuring bases are well covered.

2 Whisk egg with egg whites, yogurt and milk. Season, then stir in sun-dried tomatoes.

3 Pour mixture into prepared tin and sprinkle over the Parmesan. Bake for 10-12 mins, until ham is crisp and filling is set. Serve with fresh basil.