Pasta And Vegetable Frittatas

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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.

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Steps

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Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

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Drain.

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Refresh under cold running water.

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Drain well.

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Preheat oven to 180c brush six 185ml non stick texas muffin pans with oil to lightly grease.

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Combine the macaroni , corn , capsicum , carrot and cheddar in a large bowl.

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Spoon evenly among prepared pans.

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Whisk together the egg and milk in a jug and pour over the macaroni mixture.

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Bake in oven for 20 - 23 minutes or until just set.

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Remove from oven.

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Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.

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These frittatas will keep for up to 3 days.

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Store in an airtight container and bring to room temerature before serving.

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Ingredients

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macaroni, olive oil, corn kernels, red capsicum, carrot, cheddar cheese, eggs, milk