Macaroni and vegetable frittatas

Pack the kids off to school with these pasta-based frittatas. You might not mind them for work either!

Recipe «Macaroni and vegetable frittatas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 120g 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 coarsely grated cheddar, 7 eggs, lightly whisked, 125ml milk .

Ingredients:

• 120g 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 coarsely grated cheddar 
• 7 eggs, lightly whisked 
• 125ml milk 

Instructions

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) capacity 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 preheated 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.