Olive oil spray
24 thin slices prosciutto
2 tbs chopped fresh chives
2 small zucchini, trimmed, thinly sliced diagonally
24 cherry tomatoes, halved
200g feta, crumbled
Fresh basil leaves
1. Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.
2. Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato.
3. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.
4. Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves.