muffin pasta

Pasta frittatas

  1. Preheat the oven to 190ºC. Beat the eggs with the double cream and pesto, and season with sea salt and freshly ground black pepper.
  2. Add the pasta and chicken, and stir to combine. Divide the mixture among the muffin moulds, making sure each has an equal amount of the filling.
  3. Bake in the preheated oven for 12–15 minutes, until the muffins are just set and still have a little wobble at their centres.
  4. Leave to rest in the pan for 2–3 minutes before turning out and serving hot or cold.

Makes 6

  • 4 large eggs
  • 2 tbsp double cream
  • 1 heaped tbsp basil pesto
  • Sea salt
  • Black pepper, freshly ground
  • 100g cooked penne pasta
  • 100g shredded roast chicken
  • You will also need a 6-hole muffin tin, lightly greased with butter
This and more great recipes are featured in Home Baking by Jo Wheatley (£18.99, Little Brown Book Group).

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