Ingredients for Pasta And Vegetable Frittatas
- 1 cup cooked macaroni
- Olive Oil
- Corn Kernels
- Red Capsicum
- 1/2 cup grated carrot
- Cheddar Cheese
- Eggs
- Milk
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How to Make Pasta And Vegetable Frittatas
- Cook 1 cup of macaroni in a large saucepan of salted boiling water according to package directions until al dente. Drain and rinse under cold water. Drain well.
- Preheat oven to 180°C (350°F). Lightly grease six 185ml non-stick muffin tins with oil.
- In a large bowl, combine the cooked macaroni, 1/2 cup corn kernels, 1/2 cup chopped bell pepper, 1/2 cup grated carrot, and 1/2 cup shredded cheddar cheese.
- In a separate jug, whisk together 4 large eggs and 1/4 cup milk. Season with salt and pepper to taste.
- Evenly spoon the macaroni mixture into the prepared muffin tins.
- Pour the egg mixture evenly over the macaroni in each muffin tin.
- Bake for 20-23 minutes, or until the frittatas are set and lightly golden brown.
- Remove from oven and let cool in the tins for 5 minutes before carefully inverting onto a wire rack to cool completely.
- Store in an airtight container in the refrigerator. These frittatas will keep for up to 3 days. Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
27g
Carbs
8g