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 Slice prosciutto
- 1 sprig of fresh rosemary, foliage only
- 3 eggs
- 60 g 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 Thermo 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.