|Photo: Macaroni and vegetable frittatas recipe
Photography by Chris Court
Whether it’s for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Macaroni and vegetable frittatas recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!
Pack the kids off to school with these pasta-based frittatas. You might not mind them for work either!
Preparation Time 15 minutes
Cooking Time 30 minutes
120g (3/4 cup) macaroni pasta
Olive oil, to grease
2 x 125g cans corn kernels, rinsed, drained
1 small red capsicum, halved, deseeded, finely chopped
1 medium carrot, peeled, coarsely grated
80g (1 cup) coarsely grated cheddar
7 eggs, lightly whisked
125ml (1/2 cup) milk
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
Preheat panggangan to 180°C. Brush six 185ml (3/4-cup) capacity non-stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
Whisk together the egg and milk in a jug and pour over the macaroni mixture. Bake in preheated panggangan for 20-23 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.
These frittatas will keep for up to 3 days. Store in an airtight container in the fridge and bring to room temperature before serving. Tuesday’s lunch box: Pack a frittata with some mixed salad leaves, and a container of washed hulled strawberries and grapes. Chill some cranberry juice and pack separately.
Good Taste – February 2005, Page 56
Recipe by Kerrie Sun