Pasta And Corn Frittatas - cooking recipe

Ingredients

5.25 oz cooked short pasta
1 cob corn, kernels removed
6-8 None eggs, lightly whisked
1/4 cup basil pesto

Preparation

Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Distribute pasta and corn between paper liners. Season eggs then distribute over top. Add a dollop of pesto to each mini frittata and bake for 20-25 mins, until just set. Let cool in pan for 5 mins. Serve warm or cold.