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 (½ cup kernels); 1 quantity frittata mixture (see below); 1/4 cup basil pesto; Frittata mixture; 6 eggs; 1/2 cup cream; 1/2 cup milk; 1/2 cup grated parmesan

Pasta and corn frittatas

Looking for simple, budget-friendly snack recipe? These tasty pasta and corn frittatas make an easy, cheap lunchbox filler and can be made with leftover cooked pasta

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Makes 12

Prep

15M

Cook

25M

Total

40M

This recipe first appeared in Woman’s Day.

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Ingredients

3/4 cup cooked short pasta

1 corn cob, kernels removed (½ cup kernels)

1 quantity frittata mixture (see below)

1/4 cup basil pesto

Frittata mixture

6 eggs

1/2 cup cream

1/2 cup milk

1/2 cup grated parmesan

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

Frittata mixture

4.In a bowl, whisk all the ingredients together. Season to taste.

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Ingredients

Method

Frittata mixture

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