Pasta and Vegetable Frittatas

Ingredients

• 120 g macaroni or 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. 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. 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. 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. 4

   These frittatas will keep for up to 3 days. Store in an airtight container and bring to room temerature before serving.