Pasta and vegetable muffins

Ingredients for 1 servings:

• 150 g pasta shells
• 100 g peas, frozen
• 3 tbsp olive oil
• 2 spring onions
• 1 garlic clove(s)
• 150 g mushrooms
• 75 g cooked ham
• 2 sprigs of parsley or 3
• salt and pepper
• 3 tbsp breadcrumbs
• 3 eggs
• 210 ml cream
• 90 g Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for 12 muffins

Cook the pasta in salted water until al dente. Add the peas to the pasta water 3 minutes before the pasta is cooked. Finely chop the garlic. Finely dice the spring onions and mushrooms. Dice the ham. Chop the parsley. Whisk the eggs with the cream. Heat the oil in a large pan and sauté the spring onions, garlic, and mushrooms. Add the ham, parsley, pasta, and peas to the pan, mix well, and season with salt and pepper. Grease a muffin tin and dust with breadcrumbs. Divide the pasta mixture evenly among the muffin cases. Pour the egg and cream mixture over the muffins, and finally sprinkle with cheese. Bake in a preheated oven at 170°C (top/bottom heat) for 15-20 minutes. Enjoy warm straight away or take cold as a snack, e.g., to the office.