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Macaroni and vegetable frittatas
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try these delicious pasta frittatas for a convenient and tasty meal on the go!
Ingredients:
  • 120g (3/4 cup) macaroni pasta
  • Olive oil, to grease
  • 2 x 125g cans corn kernels, rinsed, drained
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 1 medium carrot, peeled, coarsely grated
  • 80g (1 cup) coarsely grated cheddar
  • 7 eggs, lightly whisked
  • 125ml (1/2 cup) milk
Instructions:
  • Cook the pasta in a large saucepan of salted boiling water until al dente according to package instructions. Drain the pasta, rinse under cold water, and drain well.
  • 1. Preheat your oven to 180°C. Grease six 185ml (3/4-cup) non-stick Texas muffin pans with oil. 2. In a large bowl, mix together macaroni, corn, capsicum, carrot, and cheddar. 3. Divide the mixture evenly among the prepared pans.
  • In a jug, combine the egg and milk, then pour the mixture over the macaroni. Bake in a preheated oven for 20-23 minutes, or until just set. Let it sit in the pan for 5 minutes before gently transferring onto a wire rack to cool.

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