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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

Method

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

Pasta frittatas

How to make Pasta frittatas

Ingredients

Method