Macaroni and vegetable frittatas

Appetizing Macaroni and vegetable frittatas Recipe

Pack the kids off to school with these pasta-based frittatas. You might not mind them for work either!
Macaroni and vegetable frittatas
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 6 person.


  • 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


  • Step 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.

  • Step 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.

  • Step 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.

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