Malva leaves freshly collected
6 large eggs (or more according to the muffins cooking tray)
3 tbsp. milk
Freshly ground nutmeg to taste
Salt to taste
Parmigiano Reggiano Cheese, grated
Tools: muffins cooking tray (see picture)
Preheat oven to 180 degrees C.
In a small bowl, whisk eggs, milk, grated Parmigiano Reggiano cheese with salt and nutmeg.
Add Malva herb (previously cooked in boiled water for few minutes, rinsed and blended to a purea).
Then pour the mixture into prepared muffin tray.
Bake until cooked through and golden, 30 to 35 minutes.
Let cool, then store in the fridge in an container until ready to eat.