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.
Provided by Alesha
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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) 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 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 and bring to room temerature before serving.
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Amanuel Serawit
[email protected]Overall, I thought these frittatas were just okay. I probably won't make them again.
M Abdulah
[email protected]I found this recipe to be too complicated. I think I'll try a simpler frittata recipe next time.
Md Ederiss
[email protected]These frittatas were too oily for my taste. I think I'll drain the vegetables better next time.
Serenity Roundy
[email protected]I had trouble getting the frittatas to cook evenly. The bottoms were burnt while the tops were still runny.
Miracle Burdette
[email protected]These frittatas were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Haris Ghaffar
[email protected]I've made these frittatas several times and they're always a hit. I love the versatility of the recipe.
Prem Sah
[email protected]These frittatas are a great way to get your kids to eat their vegetables. My kids love them!
Eyes DaMenace
[email protected]I love that these frittatas can be made with any type of pasta. I've used spaghetti, penne, and macaroni, and they've all turned out great.
Judith AKENDA
[email protected]These frittatas are so easy to make and they're perfect for a quick and easy meal. I often make them for breakfast or lunch.
Alon6 Tamim
[email protected]I made these frittatas for a brunch party and they were a huge success. Everyone loved them! I served them with a side of fresh fruit and yogurt.
Nizam ali Bukero
[email protected]These frittatas were a great way to use up leftover pasta. I added some chopped spinach and mushrooms to the mix, and they turned out really well. I'll definitely be making these again.
Emon Gamer
[email protected]I've made this recipe a few times now and it's always a winner. The frittatas are easy to make and they're always a crowd-pleaser. I like to add different vegetables depending on what I have on hand.
Ashley Tapia
[email protected]These frittatas were a hit with my family! The combination of pasta, vegetables, and eggs made for a delicious and satisfying meal. I especially loved the addition of the sun-dried tomatoes, which gave the dish a nice tangy flavor.