Method
- Heat the oven to 180 degrees Celsius.
- Cook pasta by following the instructions on the packet. Drain and rinse in cold water.
- Lightly grease a 12-hole medium muffin tray.
- Mix together cooked pasta, grated courgette, carrot and about ¾ cup grated cheese in a large bowl.
- Divide the mixture evenly across the greased muffin tins.
- Whisk together eggs and milk in a large jug. Add a little black pepper, to taste. Pour egg mixture evenly over the vegetable mixture.
- Sprinkle with remaining cheese.
- Bake for 18 to 20 minutes or until cooked through and golden.
- Stand in the tin for a few minutes before running a knife around the outside of each frittata and lifting out.
- You can enjoy these hot or cold.
Notes
Try different vegetable combinations, such as:
- Frozen peas or corn
- Chopped red or green pepper
- Grated kūmara or grated pumpkin
For a change try with canned tuna or salmon, chopped ham or chopped cooked chicken.
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