Fiesta Mac-corny Fritatas



1 (200 gms.) pack Fiesta Elbow Macaroni, cooked according to package directions
olive oil to grease
2 cans corn kernels, rinsed & drained
1 small red bell pepper, halved, seeded & finely chopped
1 med. Small carrot, peeled & coarsely grated
1 cup cheddar, coarsely grated
7 eggs, lightly whisked
1/2 cup Selecta Full Cream Milk



Step 1

Cook the pasta in a large saucepan of salted boiling water, following package directions or until al dente. Drain.

Step 2

Refresh under cold running water. Drain well.

Step 3

Preheat oven to 180˚C.

Step 4

Brush six 185 ml. (3/4 cup) capacity non-stick Texas muffin pans with oil to lightly grease.

Step 5

Combine the macaroni, corn, red bell pepper, carrot and cheddar cheese in a large bow. Mix thoroughly.

Step 6

Spoon and pack evenly among greased muffin pans.

Step 7

Whisk together the egg and milk in a separate bowl and pour carefully over the macaroni mixture in the muffin pans, taking care to fill up the crevices.

Step 8

Bake in a preheated (300˚F) oven for 20 to 23 minutes or until just set. Remove from oven.

Step 9

Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool. Unmold frittatas onto paper liners or foil.

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