Vegetable pasta frittata

  • Skill Easy
  • Prep time 10 mins
  • Cook time 40 mins
  • Servings 18

Vegetable pasta frittata is a great addition to any lunchbox or a tasty picnic idea the whole family will love.

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 reduced-fat cheddar, grated
  • 10 eggs, lightly whisked
  • 1 cup So Good Lite soy milk
  • 1/2 tsp salt

Method

  1. Cook pasta in a large saucepan of boiling water, following packet directions. Drain then refresh in cold water. 
  2. Combine pasta, corn, peas, capsicum, carrot, and half the cheese and salt in a large bowl.
  3. Spoon mixture into a lightly greased 20 x 26 oven-proof dish.
  4. Whisk together the eggs and So Good Lite in a jug and pour over pasta mix. Sprinkle with remaining cheese. Bake at 180°C for 40 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.

Tips

  • This makes a great lunchbox treat. Pop a frozen popper in the lunchbox to keep the frittata cool.
  • Per Serve
  • Energy (kJ)
    421
  • (Cal)
    101
  • Protein (g)
    7.4
  • Fat (g)
    3.5
  • Saturated Fat (g)
    1.3
  • Carbohydrate (g)
    8.7
  • Sugars (g)
    2
  • Carbohydrate-Sugars-Total (g)
    1.9
  • Dietary Fibre (g)
    2.0
  • Sodium (mg)
    168
  • Potassium (mg)
    171
  • Calcium (mg)
    92
  • Iron (mg)
    1.0