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 tomatos, halved INSTUCTIONS: Preheat oven to 180/160'c fan-forced. Cut six 15cm squares out of baking paper. Lightly grease a 6-hole, 34 cup capacity texas muffin pan. Use paper squares to line muffin holes, allowing edges to overhang. 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. (Source: Australia's Super Food Ideas March 2008)
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