Name: Individual macaroni and ham frittatas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup macaroni; 1 tablespoon vegetable or olive oil; 1 brown onion, finely chopped; 1 carrot, coarsely grated; 1 zucchini, coarsely grated; 8 eggs, lightly whisked; 250 gram leg ham, torn; 2 tablespoon chopped flat-leaf parsley; 3/4 cup grated cheddar cheese; steamed broccolini, to serve

Ingredients

1 cup macaroni

1 tablespoon vegetable or olive oil

1 brown onion, finely chopped

1 carrot, coarsely grated

1 zucchini, coarsely grated

8 eggs, lightly whisked

250 gram leg ham, torn

2 tablespoon chopped flat-leaf parsley

3/4 cup grated cheddar cheese

steamed broccolini, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line 8 holes of a 12-hole (1-cup) Texas muffin tray with baking paper.

2.Bring a large saucepan of salted water to the boil. Cook pasta 6 minutes, or until almost tender. Drain. Transfer to a heatproof bowl.

3.Heat oil in a frying pan over moderate heat. Add onion. Cook, stirring, 2 minutes. Add carrot and zucchini. Cook, stirring, further 2 minutes, or until soft. Add to pasta in bowl; stir to combine.

4.Add egg, ham, parsley and cheese to pasta mixture; stir to combine. Spoon mixture into prepared muffin holes. Bake 20 minutes, or until golden and set. Stand in tray 10 minutes. Transfer to serving plates. Serve with broccolini.

Be careful not to overcook your pasta in Step 2. The macaroni will continue cooking in the oven.
Note

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Ingredients

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