Pasta and Vegetable Frittatas

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6

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

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.

Reviews

[peperment]

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.