macaroni and cheese mini frittatas

By sanmo_babe

Ingredients

• 3/4 cup macaroni pasta (preferably whole grain or multi-grain, like Barilla Plus)
• 1 cup frozen corn, thawed
• 1 medium red bell pepper, seeded, finely chopped
• 1 medium carrot, peeled, finely grated
• 1 cup coarsely grated sharp cheddar cheese
• 7 large eggs, lightly whisked
• 1/2 cup nonfat milk

Preparation

Step 1

Cook the pasta in a large pot of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.

Preheat oven to 350°F. Spray six regular-size muffin pan cups with nonstick cooking spray. Combine the macaroni, corn, bell pepper, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.

Whisk together the egg and milk in a medium bowl (transfer to a pitcher for easier pouring). Pour mixture over thepasta mixture. Bake 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.