Serves: 12
INGREDIENTS
1 medium zucchini, halved lengthways, thinly sliced
2 cups cooked spaghetti (wholemeal for extra fibre)
½ zucchini, grated
½ red capsicum, diced
3 slices reduced fat ham, diced
6 eggs
¼ cup milk
METHOD
1 Preheat oven to 180°C.
2 Grease muffin tin with spray oil (line with muffin cases if preferred).
3 Divide cooked spaghetti up into muffin holes/cases. Sprinkle with ham, cheese and vegetables.
4 Whisk together eggs and milk in a jug.
5 Pour an equal amount of egg mixture over the spaghetti in each muffin hole.
6 Cook in oven for 15-20 minutes or until golden brown.
Variations
Add chives, spring onions, sweet corn or some goat’s cheese.
Or try with penne or macaroni instead of spaghetti.
The Carousel thanks The Grains & Legumes Nutrition Council for this recipe