These Frittata Muffins are the perfect solution to use up you leftover pasta. Kids will happily grab a mini Pasta Frittata or three on their way out the door and they make a great weekend brunch idea too.
Course Appetizer, Breakfast
Cuisine Italian
Calories
Ingredients
¼lbangel hair pasta
1cuptomatoes of your choicechopped
½tbsp.garlicchopped
¼cupgrated parmesan
3eggs
2tbsp.milk
1teaspoondried basil
½teaspoonsalt
pepper to taste. used a ¼ tsp
Instructions
Preheat oven to 375°. Spray 2 mini muffin tins with cooking spray or lightly coat with olive oil.
Unless you have leftover pasta to use, break pasta in half and cook according to package directions.
Chop tomatoes into small pieces and put into a measuring cup until you reach a cup.
Once pasta is cooked, drain it and set it aside to cool.
Crack the eggs into a small mixing bowl and add milk. Beat with fork until combined.
Add tomatoes, garlic, Parmesan, basil, salt and pepper.
Mix well.
Pour the egg mixture over the cooked pasta and fold in until fully coated.
Fill each of the muffin cups with the mixture.I actually rolled up my sleeves and used my hands. Try to fill each one with the same amount of mixture. If you notice there is more egg in some, use a spoon to transfer liquid to others.
Bake for 15 minutes.
They should be served warm with a sprinkle of dried basil and Parmesan.