Pasta & Corn Frittatas

MAKES 12 PREPARATION 15 MINUTES COOKING 25 MINUTES

¾ cup cooked short pasta 1 corn cob, kernels removed

(½ cup kernels) 1 quantity frittata mixture ¼ cup basil pesto

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.