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.