Ingredients Jump to Instructions ↓

  1. 1 cup mini penne pasta

  2. 6 eggs

  3. 1/2 cup milk

  4. 3/4 cup (180g) semi-dried tomatoes, roughly chopped

  5. 150g ham, finely chopped

  6. 1 cup grated tasty cheese

  7. 2 tablespoons finely chopped chives

  8. 300g jar chunky tomato salsa and oven fries, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Grease a 6-hole, 3/4-cup capacity Texas muffin pan. Line muffin hole bases with baking paper.

  2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Ask an adult to drain pasta. Transfer to a large bowl. Allow to cool for 10 minutes. Using a fork, beat eggs and milk in a jug. Pour over pasta.

  3. Add semi-dried tomato, ham, cheese and chives to pasta mixture. Stir until well combined. Season with salt and pepper.

  4. Carefully fill muffin holes with pasta mixture. Bake for 30 minutes or until frittatas are puffed and golden. Stand for 5 minutes. Turn out onto a wire rack. Serve frittatas with a dollop of tomato salsa and oven fries.


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