From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Macaroni and Vegetable Frittatas.html | 223 ++++++++++++++++++++++++++ 1 file changed, 223 insertions(+) create mode 100644 Recipes/Macaroni and Vegetable Frittatas.html (limited to 'Recipes/Macaroni and Vegetable Frittatas.html') diff --git a/Recipes/Macaroni and Vegetable Frittatas.html b/Recipes/Macaroni and Vegetable Frittatas.html new file mode 100644 index 0000000..a2f5c46 --- /dev/null +++ b/Recipes/Macaroni and Vegetable Frittatas.html @@ -0,0 +1,223 @@ + + + + + + + + +
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Macaroni and Vegetable Frittatas

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Ingredients

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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

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Directions

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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 oven 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 oven 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.

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Nutrition

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1108 kj Energy 12g Fat Total 6g Saturated Fat 2g Fibre 16g Protein 266mg Cholesterol 268.15mg Sodium 4g Carbs (sugar)
22g Carbs (total)

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