Pasta and Vegetable Frittatas

Name: Pasta and Vegetable Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 120 g macaroni or 120 g other small shell pasta; olive oil, to grease; 250 g corn kernels, rinsed and drained; 1 small red capsicum, halved, deseeded and finely chopped; 1 medium carrot, coarsely grated; 80 g coarsely grated cheddar cheese; 7 eggs, lightly whisked; 125 ml milk

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Recipe by Alesha

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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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

120

g macaroni or 120 g other small shell pasta
olive oil, to grease
250

g corn kernels, rinsed and drained
1

small red capsicum, halved, deseeded and finely chopped
1

medium carrot, coarsely grated
80

g coarsely grated cheddar cheese
7

eggs, lightly whisked
125

ml milk

DIRECTIONS

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.
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.
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.
These frittatas will keep for up to 3 days. Store in an airtight container and bring to room temerature before serving.

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