Ingredients
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125g dried vermicelli pasta
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6 eggs
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1/2 cup reduced-fat milk
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2 tablespoons shredded parmesan cheese
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2 green onions, thinly sliced
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1 garlic clove, crushed
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250g cherry tomatoes, halved
Method
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1Preheat 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.
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2Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain. Rinse.
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3Meanwhile, whisk eggs, milk, cheese, onions and garlic in a bowl.
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4Divide 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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