Mini Florentine Cups

• 200 g (24 slices) thinly sliced 97% fat free ham
• 18 cherry tomatoes, halved
• 30 g baby spinach leaves, roughly torn
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 2 eggs
• black pepper, to taste
• 1/4 cup chopped chives

1. USE the ham (2 slices per muffin cup) to line the base and sides of 12 x 1/3 cup capacity lightly greased non-stick muffin pans.
2. DIVIDE the tomatoes and spinach between muffin pans.
3. Whisk together the PHILLY, eggs, pepper and chives, then carefully pour into muffin pans.
4. BAKE in a moderate oven 180C for 15-20 minutes or until set.
5. Cool in pan for 5 minutes before serving.

ham, tomatoes, baby spinach leaves, philadelphia, eggs, black pepper, chives

Taken from www.kraftrecipes.com/recipes/mini-florentine-cups-133641.aspx (may not work)