Mini Pasta Frittata

13 votes

These are super simple and perfect for the lunchbox. There's no need to follow the recipe exactly - use whatever vegetables you have on hand.

35 Minutes

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  • 2 cups macaroni (use cooked pasta if you have it leftover)
  • 2 courgettes, grated
  • 1 carrot, grated
  • 1 cup grated cheese
  • 8 eggs
  • 1/2 cup milk


  1. Heat the oven to 180°C.
  2. Cook pasta by following the instructions on the packet. Drain and rinse in cold water.
  3. Lightly grease a 12-hole medium muffin tray.
  4. 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.
  5. Divide the mixture evenly across the greased muffin tins.
  6. Whisk together eggs and milk in a large jug. Add a little black pepper, to taste. Pour egg mixture evenly over the vegetable mixture.
  7. Sprinkle with remaining cheese.
  8. Bake for 18 to 20 minutes or until cooked through and golden.
  9. Stand in the tin for a few minutes before running a knife around the outside of each frittata and lifting out. Eat hot or cold.
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