Soufflé Egg Muffins

Easy peasy but they do sink a bit when they cool..

This made enough for 6 deep muffins.

4 eggs, separated

2 slices Parma ham

1 finely diced red onion

1 medium sized grated courgette (zucchini if that makes more sense?)

1 medium sized grated carrot

Pepper and herbs (I used oregano)

Set oven to 180

Whisk egg whites until stiff.

Mix all other ingredients together, add a spoon of egg white to loosen the mixture and then gently fold in the egg whites.

Pour into a VERY well greased muffin tin and bake for 15 mins. Cool slightly then run a knife around the edges and remove from the tin. In my opinion they taste better cold.