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🍰 Noodle Fritatta Muffins

203 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Spaghetti 250 g
• Olive oil 2 tbsp
• Mozzarella 200 g
• Cherry tomatoes 200 g
• Zucchini 200 g
• Eggs 4 pcs
• Milk 250 ml
• Herbs of Provence, dried 1 tsp
• Pepper, black ground pinch
• Parmesan, grated 50 g
• Cooked ham 50 g
• Smoked salmon 50 g
• Basil, fresh 10 g

Instructions

1. 1. Bring about 3 liters of water with salt to a boil in a pot with a lid.
2. 2. Cook the spaghetti in the boiling salted water for about 10 minutes until al dente (firm to the bite).
3. 3. Drain the noodles, rinse them with cold water, and let them drain well.
4. 4. Preheat the oven to 180 degrees Celsius fan-forced.
5. 5. Brush the indentations of a muffin tin with olive oil.
6. 6. Shape the drained spaghetti into small nests in the indentations.
7. 7. Drain the mozzarella and cut it into small pieces.
8. 8. Wash the tomatoes and halve them.
9. 9. Wash the zucchini and cut it into small pieces.
10. 10. Mix the mozzarella with the vegetables.
11. 11. Fill the vegetable-mozzarella mixture into the noodle nests.
12. 12. Whisk the eggs with milk, salt, herbs de Provence, and pepper in a bowl.
13. 13. Pour the egg-milk mixture over the noodle nests.
14. 14. Sprinkle the muffins with Parmesan cheese.
15. 15. Bake the noodle muffins for about 25 minutes in the oven.
16. 16. Serve the muffins hot or slightly cooled.
17. 17. Top the warm muffins with cooked ham or smoked salmon.
18. 18. Garnish the muffins with fresh basil.

Nutrition per serving

• kcal: 203
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 12 g