INGREDIENTS

• 6 mountain bread wraps

• 110g ham

• 1/2 cup spinach leaves

• 10 eggs

• 100g grated cheddar cheese

• Salt & pepper

• Optional: 2 tbsp fresh herbs such as parsley, thyme, tarragon, chives, basil etc.

DIRECTIONS

1. Preheat the oven to 180˚C. Using some paper towel, lightly grease each muffin hole of a 12-hole muffin tin with a little oil (make sure to wipe the sides and base).

2. Mountain bread tears easily so fold each wrap in half, unfold and then carefully tear along the fold creating two halves. Repeat this process so you end up with 4 quarters from each mountain bread wrap.

3. Layer 2 quarters in each muffin hole of the muffin tin and use your fingers to gently press down. You can use a small weight or bowl to help keep the quarters down if you feel you need it. This will form the ‘shell’ of the quiches/muffins.

4. Thinly shred the spinach leaves. Finely chop the fresh herbs (if using) and mix together. Set aside.

5. Finely dice the ham. Set aside.

6. Crack the eggs into a large jug and using a fork, whisk them together well. Make sure you give the eggs are really good whisk so that the whites and yolks mix together evenly. This makes the process easier later when we pour the eggs into the muffin shells. Add a good pinch of salt and pepper and mix to combine.

7. Divide the diced ham evenly amongst the muffin holes. Followed by the spinach leaves & herbs.

8. Divide the egg and spinach mixture amongst the muffin holes. To do this, start by pouring a small amount in each muffin hole first, then you can top up with the leftovers so that they’re all even.

9. Sprinkle with a little grated cheese.

10. Place in the oven to bake for 18 minutes or until the egg has cooked and the wraps are golden (check on them after 15 minutes).

To store: place in an air-tight container and store in the fridge for up to 5 days.