Ingredients:
1 cup wholemeal spiral pasta
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup (low fat) grated cheese
1 cup (low fat) milk
Ingredient options:
1. Can leave out the pasta
2. Can add in diced/shaved ham or chicken (neither of these meats should be raw)
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup (low fat) grated cheese
1 cup (low fat) milk
Ingredient options:
1. Can leave out the pasta
2. Can add in diced/shaved ham or chicken (neither of these meats should be raw)
Method:
Cook pasta in saucepan of boiling water for around 5-10 minutes, depending on brand. Drain and rinse in cold water. Combine pasta, corn, peas, capsicum, carrot and 1/2 of the cheese in a large bowl. Spoon mixture into lightly greased muffin tins. Whisk together the eggs and milk in a jug and pour over pasta mix. Sprinkle with remaining cheese. Bake at 180 degrees (fan-forced) for 20 minutes or until golden. Makes 18.
Cook pasta in saucepan of boiling water for around 5-10 minutes, depending on brand. Drain and rinse in cold water. Combine pasta, corn, peas, capsicum, carrot and 1/2 of the cheese in a large bowl. Spoon mixture into lightly greased muffin tins. Whisk together the eggs and milk in a jug and pour over pasta mix. Sprinkle with remaining cheese. Bake at 180 degrees (fan-forced) for 20 minutes or until golden. Makes 18.
Note: Don't be alarmed if there is an excess of the pasta mixture. I don't usually use all the mixture either, so instead I keep the leftovers for a nice cold pasta salad the next day. Can easily toss with a pesto or your favourite pasta sauce.
Tips: This is a great recipe served as a nice, light dinner/lunch accompanied with a salad. These muffin-tin frittatas are also nice at an afternoon tea or they taste nice cold for breakfast too. Great for kids lunch boxes or those cooking for the elderly as they are protein rich but still easy to eat unlike steak etc.
Enjoy!
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