Pasta And Vegetable Frittatas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.