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Pasta and Corn Frittatas

Pasta and Corn Frittatas

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15 mins + 25 mins
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Serves 12
Vegetarian Vegetarian


  • 12 paper muffin cases
  • ¾ cup cooked macaroni pasta
  • 1 corn cob, kernels removed (½ cup corn kernels)
  • 6 eggs
  • ½ cup cream
  • ½ cup milk
  • ½ cup grated Parmesan
  • Salt, to season
  • Pepper, to season
  • ¼ cup basil pesto


1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with paper patty cases.

2. In a medium bowl, combine cooked pasta and corn.

3. In a separate bowl, whisk eggs, cream, milk and grated Parmesan together. Season to taste.

4. Divide combined pasta and corn mixture equally between each case. Pour egg mixture on top, then add a dollop of pesto.

5 Bake for 20-25 minutes, or until just set. Leave to cool in the pan for 5 minutes before removing. Serve warm or cold.

Tip: These are great for the kids' lunch boxes.


Qty Price
Multix Baking Cups White Muffin Cases $2.99 ea
$2.99 ea
Essentials Pasta Macaroni $1.00 ea
$1.00 ea
Fresh Produce Sweetcorn Cob Vacuum Pack $2.99 ea
$2.99 ea
Countdown Eggs Half Dozen Free Range Size 7 $4.50 ea
$4.50 ea
Countdown Cream $2.46 ea
$2.46 ea
Countdown Milk Standard $2.31 ea
$2.31 ea
Ornelle Hard Cheese Grated Parmesan $5.49 ea
$5.49 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Black Cracked $5.70 ea club price $6.39 non club member
$5.70 ea club price $6.39 non club member
Countdown Chilled Pesto Basil & Pinenuts $5.50 ea
$5.50 ea