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Mini Pasta Frittata

Mini Pasta Frittata

  • Total Time: 35min
  • Serves: 12


  • 2 cups leftover cooked macaroni
  • 2 zucchini’s, grated
  • 1 carrot, grated
  • 1 cup grated cheese
  • 8 eggs
  • 1/2 cup milk


  1. Heat the oven to 350°F.
  2. Lightly grease a 12-hole medium muffin tray.
  3. Mix together cooked pasta, grated courgette, carrot or any finely chopped vegetables you want to include and about 3/4 cup grated cheese in a large bowl
  4. Divide the mixture evenly across the muffin tins.
  5. Whisk together eggs and milk. Add a little black pepper, to taste. Pour egg mixture evenly over the vegetable mixture.
  6. Sprinkle with remaining cheese.
  7. Bake for 18 to 20 minutes or until cooked through and golden.
  8. Stand in the muffin tray for a few minutes before running a knife around the outside of each frittata and lifting out. Eat hot or cold