Ingredients

1 cup wholemeal spiral pasta
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup grated reduced-fat cheddar
10 eggs, lightly whisked
1 cup low-fat soy milk

Method

1. Cook pasta in a large saucepan of boiling water, following packet directions. Drain, refresh in cold water.

2. Combine pasta, corn, peas, capsicum, carrot, and half the cheese in a large bowl. Spoon mixture into three lightly greased six-hole non-stick muffin tins.

3. Whisk together the eggs and milk in a jug and pour over pasta mix. sprinkle with remaining cheese. Bake at 180°C for 20 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.

This recipe is courtesy of Sanitarium.