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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.18 Kcal (1031 kJ) | ||
| Calories from fat | 89.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Cholesterol | 205.39mg | 68% | |
| Sodium | 175.05mg | 7% | |
| Potassium | 255.95mg | 5% | |
| Total Carbs | 26.08g | 9% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 14.61g | 29% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 160.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 155.74 Kcal (652 kJ) | ||
| Calories from fat | 56.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 15% | |
|---|---|---|---|
| Cholesterol | 129.93mg | 68% | |
| Sodium | 110.74mg | 7% | |
| Potassium | 161.91mg | 5% | |
| Total Carbs | 16.5g | 9% | |
| Sugars | 2.26g | 14% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 9.24g | 29% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 10% | |
| Calcium | 101.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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