Proscuitto Cups

by Tenina Holder

Sometimes you just need something quick and on the fly! This is it! As long as you have rosemary in the garden…and a few fridge staples, you are done. Fragrant, more-ish and definitely impressive….stress free! Enjoy!

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  • 8 Slices prosciutto
  • 1 sprig of fresh rosemary, foliage only
  • 3 eggs
  • 60 Grams greek yoghurt
  • 12 black or kalamata olives, pitted



Pre-heat oven to fan forced, 180ºC. Butter a 24 hole mini muffin pan.


Cut prosciutto in half and line each hole with prosciutto and set aside.


Place rosemary into Thermomix bowl and mill 5 sec/speed 8.


Add eggs and yoghurt and mix 20 sec/speed 4.


Divide between lined muffin cups. Garnish with chopped olives (1 olive per 2 cups) and bake for 10-12 minutes. Garnish with additional rosemary sprigs.


Serve hot.

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