Ingredients
-
120
-
-
250
-
1
-
1
-
80
-
7
-
125
-
-
-
-
-
-
-
Directions
Pasta and Vegetable Frittatas, 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 , I threw in some sliced bacon and took out the corn This is not a high enough temperature or long enough cook time, I suggest 250-300 for 30 minutes until the tops get puffy and slightly brown
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Steps
|
1
Done
|
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
Done
|
Preheat Oven to 180c 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
Done
|
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
Done
|
These Frittatas Will Keep For Up to 3 Days. Store in an Airtight Container and Bring to Room Temerature Before Serving. |
