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

Method

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.