1pk Batchelor’s Pasta & Sauce (syn free one) or similar quantity of pasta cooked in some water with a chicken stock cube
Mixed Vegetables (I used asparagus spears and peas)
large pinch mixed herbs
Reduced Fat Cheddar Cheese
Make the Pasta & Sauce according to the packet instructions, replacing any milk with water and omitting any butter. Allow to cool slightly or if using plain pasta, cook in water with a chicken stock cube.
While the is cooking, cook the vegetables as per instructions. Drain & allow to cool slightly.
Whisk the eggs and add herbs and black pepper to taste. Stir in the Pasta, Vegetables and Ham and mix well.
Pour into a large flan dish or a silicone large muffin tray (which holds six) and top with cheese
Cook in the oven at 190°c 375°f for about 30 minutes, until the cheese has melted and browned.