Pasta and Vegetable Frittatas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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.
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