Pasta – ham – muffins with vegetables

Ingredients for 12 servings:

• 150 g pasta (spirelli pasta)
• 250 g ham, cooked
• 300 g frozen vegetables (peas, broccoli, etc.)
• 1 tsp butter
• 1 beefsteak tomato(s)
• 4 eggs
• 200 ml cream
• 150 g cheese, grated
• Salt
• pepper
• 2 tbsp mixed herbs (possibly frozen)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200 degrees Celsius. Cook pasta according to package instructions until al dente, drain, refresh, and drain. Cut ham into small pieces. Defrost frozen vegetables in a sieve. Heat butter in a pan, add frozen vegetables, and sauté for 5 minutes. Wash and halve the tomato, remove the stem and seeds. Dice the tomato. Mix vegetables, tomato, pasta, and ham together and fill the greased muffin tin. Mix eggs, cream, and cheese, season with salt and pepper, stir in herbs, and fill the muffins with the topping. Bake muffins in the oven for about 30 minutes until golden brown. Remove from the oven, let rest briefly in the tin, and then remove from the tin. Serve warm or cold.