Macaroni and Vegetable Fritattas
- 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
- 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.
These frittatas will keep for up to 3 days. Store in an airtight container in the fridge and bring to room temperature before serving. Tuesday's lunch box: Pack a frittata with some mixed salad leaves, and a container of washed hulled strawberries and grapes. Chill some cranberry juice and pack separately.
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