Pasta frittatas
Ingredients
- 125g dried vermicelli pasta
- 6 eggs
- 1/2 cup reduced-fat milk
- 2 tablespoons shredded parmesan cheese
- 2 green onions, thinly sliced
- 1 garlic clove, crushed
- 250g cherry tomatoes, halved
MethodPr
Preheat oven to 180°C/160°C fan-forced. Cut six 15cm squares out of baking paper. Lightly grease a 6-hole, 3/4-cup capacity texas muffin pan. Use paper squares to line muffin holes, allowing edges to overhang.C
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Rinse.
Meanwhile, whisk eggs, milk, cheese, onions and garlic in a bowl.
Divide pasta between muffin holes. Pour over egg mixture. Place tomatoes, cut-side up, on egg mixture. Bake for 25 minutes or until just set. Cool to room temperature. Remove from pan. Wrap in plastic wrap before packing into lunchboxes.
