Macaroni, Zucchini and Corn Frittatas

• 100g macaroni pasta
• 270g can corn kernels, drained
• 1 1/2 cups grated KRAFT* Cheddar Cheese
• 1 zucchini, grated, excess moisture squeezed
• 1 red onion, finely chopped
• 1/2 cup flat leaf parsley, roughly chopped
• 6 eggs, lightly beaten
• 1/4 cup self raising flour
• 1/4 cup cream
• salt and pepper to taste

1. Cook macaroni according to pack instructions, drain.
2. Combine the macaroni, corn, cheddar, zucchini, onion and parsley in a bowl.
3. Spoon mixture into 6 greased and base lined Texas muffin pans.
4. Whisk together the eggs, flour, cream and seasonings in a separate bowl.
5. Pour the egg mixture evenly over the macaroni filling.
6. Bake the frittatas at 180 degrees C for 35-40 minutes or until set and golden.
7. Cool slightly before turning out.
8. Serve frittatas with a side salad.

macaroni pasta, corn kernels, cheddar cheese, zucchini, red onion, flat leaf parsley, eggs, flour, cream, salt

Taken from www.kraftrecipes.com/recipes/macaroni-zucchini-corn-frittatas-104147.aspx (may not work)