2 large gluten free wraps
3 small tomatoes, halved, plus extra to serve
handful basil leaves
100g grated mozzarella
½ red pepper, deseeded and chopped
2 slices ham
2 tbsp Parmesan
Serves - 4
Heat oven to 180C/160C fan/gas 4. Using a 12cm cutter (or a small plate) cut circles from the large gluten free wraps – you should get 6.
Use the circles to line 6 holes of a muffin tin, pushing them into the holes to make cases. (Add any of the optional extras)
Beat the eggs and pour into the wraps. Top each case with ½ a tomato.
Top with mozzarella. Bake for 15 mins until the egg has set. Top with a few basil leaves, if you like, and serve with extra tomatoes.
Recipe adapted from: Good Food