Mini Pesto, Pasta and Tuna Frittatas

Mini Pesto, Pasta and Tuna Frittatas

(Makes 16)

3 eggs, beaten

1/4 cup cream

3 tablespoons of prepared pesto (available from supermarkets)

185g can flaked tuna and juice

1 cup cooked small pasta shapes (macaroni or similar)

salt and pepper

8 cherry tomatoes, halved

1  Preheat oven to 180°C.

          Grease 12 mini muffin tins with vegetable oil or melted butter.

2  Whisk eggs, cream, and pesto together.

          Stir in the flaked tuna and juice and cooked pasta.

          Season with salt and pepper. 

          Spoon into prepared muffin tins.

          Top each with half a cherry tomato.

3  Bake for 15 minutes or until golden and set.

          Leave in tins for 5 minutes to firm then ease out with a knife.

4  Refrigerate to keep for 1-2 days.

I love this recipe because of the simplicity.  Mix & bake.  My kind of cooking!