Zucchini and Prosciutto Egg Muffins

Ingredients

• 8 large eggs
• 1 small sweet pepper, finely diced
• olive oil to coat the muffin tin
• 1/2 onion, finely diced
• 1/4 cup coconut milk or nut milk
• 1/4 cup fresh parsley, roughly chopped
• 12 slices prosciutto
• 3 garlic cloves, minced
• 2 small zucchini, thinly sliced
• 1 handful baby spinach, roughly chopped
• salt and pepper, to taste
• 1 tbsp olive oil