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🍰 Mediterranean Pasta Muffins

392 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Spaghetti 250 g
• Shallots 1 pc
• Olives, black 80 g
• Tomatoes, dried 80 g
• Eggs 6 pcs
• Milk 100 ml
• Parmesan, grated 60 g
• Pepper, black ground pinch
• Herbs of Provence, dried pinch
• Butter 1 tbsp

Instructions

1. 1. Fill a large pot with about 3 liters of water and add salt.
2. 2. Bring the water to a boil.
3. 3. Add the spaghetti to the boiling water.
4. 4. Cook the pasta for about 10 minutes until al dente (firm to the bite).
5. 5. Drain the spaghetti.
6. 6. Rinse the pasta briefly with cold water.
7. 7. Let the spaghetti drain well.
8. 8. Halve the shallot.
9. 9. Peel the shallot.
10. 10. Finely dice the shallot.
11. 11. Coarsely chop the olives.
12. 12. Coarsely chop the sun-dried tomatoes.
13. 13. Take a bowl.
14. 14. Add the eggs to the bowl.
15. 15. Add the milk to the eggs.
16. 16. Add the Parmesan to the eggs and milk.
17. 17. Mix the eggs, milk, and Parmesan well.
18. 18. Season the egg mixture with salt.
19. 19. Season the egg mixture with pepper.
20. 20. Season the egg mixture with herbes de Provence.
21. 21. Add the diced shallot to the spaghetti in the pot.
22. 22. Add the olives to the spaghetti in the pot.
23. 23. Add the sun-dried tomatoes to the spaghetti in the pot.
24. 24. Mix the spaghetti with the shallot, olives, and tomatoes.
25. 25. Preheat the oven to 200 degrees Celsius (fan setting).
26. 26. Take a muffin tin.
27. 27. Grease the cavities of the muffin tin with butter.
28. 28. Distribute the spaghetti mixture evenly into the muffin cups.
29. 29. Pour the egg mixture over the spaghetti in the cups.
30. 30. Place the muffin tin in the oven.
31. 31. Bake the muffins for about 20 to 25 minutes.
32. 32. Remove the muffins from the oven.
33. 33. Serve the muffins warm or slightly cooled.

Nutrition per serving

• kcal: 392
• Protein: 16 g · Fett/Fat: 19 g · Carbs: 37 g