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SERVES: 12 mini frittatas


  • 12 paper muffin cases
  • ¾ cup cooked pasta (macaroni is good)
  • 1 cup chopped or grated vegetables (if using zucchini remember to squeeze out the liquid first)
  • 6 eggs
  • ½ cup cream
  • ½ cup milk
  • ½ cup grated cheese
  • Salt, to season
  • Pepper, to season
  • Cherry tomatoes to decorate, or a dollop of pesto if you like.


  1. Preheat oven to 180°C and line a 12-hole muffin tray with paper patty cases. It’s a good idea to give the cases a spray with baking spray to stop the frittata sticking to them.
  2. In a bowl, whisk eggs, cream, milk and grated cheese together. Season with salt and pepper.
  3. Add the pasta and vegetables to this mixture and mix well to combine.
  4. Put an equal amount of the mixture into each muffin case – don’t overfill! Put a sliced cherry tomato or a small spoonful of pesto on the top.
  5. Put into the hot oven and bake for 20-25 minutes, or until just set.
  6. Leave to cool in the pan for a few minutes before serving warm or cold.