Macaroni and Vegetable Frittatas

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

method

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.

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.

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.