Pasta and Corn Frittatas

clock 15 minutes + 25 minutes bowl Serves 12


  • 12 paper muffin cases
  • ¾ cup cooked macaroni pasta
  • 1 corn cob, kernels removed (½ cup corn kernels)
  • 6 eggs
  • ½ cup cream
  • ½ cup milk
  • ½ cup grated Parmesan
  • Salt, to season
  • Pepper, to season
  • ¼ cup basil pesto
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How to make pesto


  • 1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with paper patty cases.

  • 2. In a medium bowl, combine cooked pasta and corn.

  • 3. In a separate bowl, whisk eggs, cream, milk and grated Parmesan together. Season to taste.

  • 4. Divide combined pasta and corn mixture equally between each case. Pour egg mixture on top, then add a dollop of pesto.

  • 5 Bake for 20-25 minutes, or until just set. Leave to cool in the pan for 5 minutes before removing. Serve warm or cold.

  • Tip: These are great for the kids' lunch boxes.

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