Name: Pasta and corn frittatas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3/4 cup cooked short pasta; 1 corn cob, kernels removed (1/2 cup kernels); 1 quantity frittata mixture; 1/4 cup basil pesto

Pasta and corn frittatas

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Makes 12 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

3/4 cup cooked short pasta

1 corn cob, kernels removed (1/2 cup kernels)

1 quantity frittata mixture

1/4 cup basil pesto

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Divide combined pasta and corn between each case. Pour in frittata mixture and top cases with a dollop of pesto.

3.Bake 20-25 minutes, until just set. Cool in pan 5 minutes. Serve warm or cold.

These make an easy, cheap lunch box snack and can be made with leftover cooked pasta. If starting from scratch, you will need 1/2 cup dry pasta.
Note

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Ingredients

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