Lightly butter 6 x 1 cup oven-proof pots and line the base with a circle of baking paper. Spoon in drained Edgell Peas & Carrots.
In a medium bowl, beat together eggs, yoghurt, plain flour, cheddar, Parmesan and basil. Season with cracked black pepper. Divide mixture between the 6 pots and place on an oven tray. Bake in a preheated oven at 180°C and cook for 20 minutes or until set. Allow to cool for 5 minutes, turn out onto a serving plate right way up, discarding the paper circle.