Fiesta Mac-corny Fritatas2017-11-21
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
Cook the pasta in a large saucepan of salted boiling water, following package directions or until al dente. Drain.
Refresh under cold running water. Drain well.
Preheat oven to 180˚C.
Brush six 185 ml. (3/4 cup) capacity non-stick Texas muffin pans with oil to lightly grease.
Combine the macaroni, corn, red bell pepper, carrot and cheddar cheese in a large bow. Mix thoroughly.
Spoon and pack evenly among greased muffin pans.
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.
Bake in a preheated (300˚F) oven for 20 to 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. Unmold frittatas onto paper liners or foil.