Pasta and corn frittatas

Looking for simple, budget-friendly snack recipe? These tasty pasta and corn frittatas make an easy, cheap lunchbox filler and can be made with leftover cooked pasta

  • 15 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
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  • 3/4 cup cooked short pasta
  • 1 corn cob, kernels removed (½ cup kernels)
  • 1 quantity frittata mixture (see below)
  • 1/4 cup basil pesto
Frittata mixture
  • 6 eggs
  • 1/2 cup cream
  • 1/2 cup milk
  • 1/2 cup grated parmesan


  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    Divide combined pasta and corn between each case. Pour in frittata mixture and top cases with a dollop of pesto.
  • 3
    Bake for 20-25 minutes until just set. Cool in pan for 5 minutes. Serve warm or cold.
Frittata mixture
  • 4
    In a bowl, whisk all the ingredients together. Season to taste.