Ingredients


2 large gluten free wraps

4 eggs

3 small tomatoes, halved, plus extra to serve

handful basil leaves

100g grated mozzarella

Optional extras

6 olives

½ red pepper, deseeded and chopped

2 slices ham

2 tbsp Parmesan


Serves - 4







Method


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

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