• 2 cups cooked macaroni
  • 1 cup grated cheese
  • 1 cup frozen peas, thawed
  • 4 eggs
  • 3/4 cup milk
  • 1/2 cup chopped herbs (e.g. parsley, basil)
  • Fresh-ground black pepper
  • 10 cherry tomatoes, quartered or sliced
  1. Grease 10 nonstick muffin cups.
  2. In a large bowl, combine macaroni, cheese, peas, eggs, milk, herbs and pepper. Mix well.
  3. Ladle mixture into prepared muffin tins.
  4. Top each frittata with a cherry tomato slice.
  5. Bake at 350 degrees Fahrenheit for 25-30 minutes.
  6. To make sails: Cut small tortillas into quarters. Tear two small holes along one straight side of 10 tortilla quarters and thread each with a pretzel stick.
  7. Insert a pretzel tortilla sail through the cherry tomato into each frittata to resemble a boat.