Macaroni and vegetable frittatas

Macaroni and vegetable frittatas

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Pack the kids off to school with these pasta-based frittatas. You might not mind them for work either!

The ingredient of Macaroni and vegetable frittatas

  1. 120g (3/4 cup) macaroni pasta
  2. Olive oil, to grease
  3. 2 x 125g cans corn kernels, rinsed, drained
  4. 1 small red capsicum, halved, deseeded, finely chopped
  5. 1 medium carrot, peeled, coarsely grated
  6. 80g (1 cup) coarsely grated cheddar
  7. 7 eggs, lightly whisked
  8. 125ml (1/2 cup) milk

The instruction how to make Macaroni and vegetable frittatas

  1. 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. Preheat oven to 180u00b0C. 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.
  3. 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.

Nutritions of Macaroni and vegetable frittatas

fatContent: 264.812 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: 266 milligrams cholesterol

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