17/12/2020 
CategoryDairy, Everyday, Minimising Waste, Recess, Snacks, Snacks
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 cups cooked spaghetti
3 slices reduced fat ham, diced
1 cup reduced-fat grated cheese
1 medium zucchini, grated
½ red capsicum, diced
6 eggs
½ cup reduced-fat milk
Method
1
Preheat oven to 180°C.
2
Grease 12-hole muffin tin with spray oil (line with muffin cases if preferred).
3
Dived cooked spaghetti between muffin holes. Top with ham, cheese and vegetables.
4
Whisk together eggs and milk in a jug and pour into each muffin hole.
5
Cook in oven for 15-20 minutes or until golden brown.
6
Serve with steamed veggies or a side salad.
Variations
- Add chives, spring onions, sweet corn or some goat’s cheese.
- Try with penne pasta instead of spaghetti.
Tips
- Use leftover spaghetti to make this recipe even easier!
Ingredients
2 cups cooked spaghetti
3 slices reduced fat ham, diced
1 cup reduced-fat grated cheese
1 medium zucchini, grated
½ red capsicum, diced
6 eggs
½ cup reduced-fat milk
Directions
1
Preheat oven to 180°C.
2
Grease 12-hole muffin tin with spray oil (line with muffin cases if preferred).
3
Dived cooked spaghetti between muffin holes. Top with ham, cheese and vegetables.
4
Whisk together eggs and milk in a jug and pour into each muffin hole.
5
Cook in oven for 15-20 minutes or until golden brown.
6
Serve with steamed veggies or a side salad.
