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Pasta frittatas

  • 1:10 Prep
  • 0:40 Cook
  • Makes 6


  • 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


  • 1
    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.
  • 2
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Rinse.
  • 3
    Meanwhile, whisk eggs, milk, cheese, onions and garlic in a bowl.
  • 4
    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.

Source: taste.com.au


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