Pasta and Vegetable Frittatas

Total Time
45mins
Prep
15 mins
Cook
30 mins

This recipe comes from the February edition of Good Taste magazine. Very easy to make and very tasty, although next time I might spice them up a little! Enjoy.

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Ingredients

Nutrition

Directions

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
  2. Preheat oven to 180°C Brush six 185ml (3/4 cup) non stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
  3. Whisk together the egg and milk in a jug and pour over the macaroni mixture. Bake in oven for 20 - 23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.
  4. These frittatas will keep for up to 3 days. Store in an airtight container and bring to room temerature before serving.
Most Helpful

3 5

I threw in some sliced bacon and took out the corn. This is not a high enough temperature or long enough cook time, I suggest 250-300 for 30 minutes until the tops get puffy and slightly brown.