Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.

Target recipe: cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. drain. refresh under cold running water. drain well. preheat oven to 180°c brush six 185ml (3/4 cup) non stick texas muffin pans with oil to lightly grease. combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. spoon evenly among prepared pans. whisk together the egg and milk in a jug and pour over the macaroni mixture. bake in oven for 20 - 23 minutes or until just set. remove from oven. set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool. these frittatas will keep for up to 3 days. store in an airtight container and bring to room temerature before serving.