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    Home » Recipes for Toddlers & Kids » Family Dinners » Cheesy Macaroni & Vegetable Frittata Bake

    Cheesy Macaroni & Vegetable Frittata Bake

    Published: Oct 11, 2017 · Modified: Mar 10, 2020 by Lucy · This post may contain affiliate links · 20 Comments

    Jump to Recipe

    A simple Macaroni & Vegetable Frittata Bake made with capsicum, carrots, corn, peas and ham. Perfect for kids and toddlers, or as an easy midweek dinner. 

    A baking dish filled with cooked frittata showing a filling of eggs, macaroni and vegetables

    These days I am all about simple food that is:

    a) freezer-friendly

    b) toddler-friendly

    c) tastes good (obviously!!), and;

    d) can be made with basic ingredients (preferably those that you already have at home!)

    Soooooo... I bring to you my Cheesy Macaroni & Vegetable Frittata Bake. And I promise that it ticks all of those boxes!!

    A white rectangular baking dish of frittata sitting on a square of hessian

    We ALWAYS have pasta in the cupboard. Actually I lie... we always have about 6 packets of different pasta sitting in the cupboard!  I certainly love a yummy pasta for dinner (like my favourite 4 ingredient carbonara or my creamy chicken pesto pasta), but my little Will isn't so much of a pasta fan.... well not on it's own anyway!

    A serve of frittata on a white plate, showing a filling of egg, macaroni, peas, capsicum, corn and ham

    But this Cheesy Macaroni & Vegetable Frittata Bake solves that problem entirely... it's got all the yummy pasta-goodness going on, but it's in a cheesy-eggy-frittata-style bake. Aren't kids funny how they don't like something when it's served one way, but LOVE it a different way!?

    A close up of a white baking dish filled with a frittata made with eggs, macaroni and vegetables

    I used chopped carrot, corn, peas and capsicum in my frittata bake, but you could absolutely use any other vegetables you have at home. I also added some ham for extra flavour, but bacon would be just as delicious (or leave it out entirely for a vegetarian option).

    A fork standing up in a serve of frittata on a white plate, showing a filling of peas, corn and capsicum

    This Cheesy Macaroni & Vegetable Frittata Bake really is one of those super simple recipes that you can chuck everything into a bowl together, mix it up and pop it in the oven to bake. No fuss, hardly any dishes... just easy and yummy food.

    A fork lifting a bite of frittata from a piece served on a white plate

    Ooh and just a word of warning, this makes a BIG batch! We ate it for dinner, then lunch the following day and there was still SOOOO much leftover. You can freeze it in an airtight container for up to 2 months - which is super handy for a quick 'grab and go' lunch.

    A simple Macaroni & Vegetable Frittata Bake made with capsicum, carrots, corn, peas and ham. Perfect for kids and toddlers, or as an easy midweek dinner. 

    Macaroni & Vegetable Frittata Bake

    A simple Macaroni & Vegetable Frittata Bake made with capsicum, carrots, corn, peas and ham. Perfect for kids and toddlers, or as an easy midweek dinner. 
    5 from 13 votes
    Print Pin Rate
    Course: Lunch or Dinner, Snacks
    Cuisine: frittata
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 12 serves
    Calories: 196kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 10 eggs
    • 1 cup milk
    • 1 red capsicum finely chopped
    • 1 carrot peeled and finely chopped
    • 1 cup peas frozen
    • 1 cup corn kernels frozen
    • 150 g ham chopped
    • 2 cups cooked macaroni pasta
    • 1 cup cheddar cheese grated
    • extra grated cheese, for sprinkling

    Instructions

    • Preheat oven to 180 degrees celsius (fan forced). Grease a large 30cm X 40cm rectangular baking tray and set aside. 
    • Place the eggs and milk into a large bowl and whisk together. 
    • Add all of the remaining ingredients and stir to combine. 
    • Pour into the prepared tin and sprinkle with the extra grated cheese. 
    • Bake for 40 minutes or until golden on top and set in the middle. 
    • Allow to cool before cutting into slices. 

    Notes

    This slice can be frozen after being cooked. Allow to cool completely, cut into slices and store in an airtight container in the freezer for up to 2 months. 

    Nutrition

    Calories: 196kcal | Carbohydrates: 14g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 156mg | Sodium: 298mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1585IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 1.2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    A close up of a baked frittata with a cut piece on top showing a filling of peas, corn and capsicum

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    Reader Interactions

    Comments

    1. Kay

      February 12, 2023 at 9:31 pm

      Thank you Lucy for your recipes. Found your site early today while looking for a certain recipe and for dinner tonight made your Macaroni and Veggie Frittata. I kept one serve aside for a lower carb meal for myself and added the pasta to the remainder before baking. Have to say it's so nice to make an easy dinner where everyone enjoys eating it and there are no I don't like that comments. It was all polished off and leftovers quickly packed into lunch boxes for work and school tomorrow. This recipe is one to save for future use.

      Reply
      • Lucy

        February 13, 2023 at 7:30 am

        That's SO great to hear! Thank you so much!

        Reply
    2. Linda M

      July 26, 2021 at 10:44 pm

      HI, I was wondering if you had tried this recipe in a muffin tray and if yes how long would you cook it for?
      Thank you.:)

      Reply
      • Lucy

        July 27, 2021 at 9:08 am

        Hi Linda, I personally havent but I dont see why not!

        Reply
    3. Eva

      July 18, 2021 at 2:00 am

      5 stars
      Is there a vegan alternative to the eggs as don't eat eggs

      Reply
      • Lucy

        July 18, 2021 at 8:38 am

        I havent personally tried this without eggs - sorry!

        Reply
    4. tamara

      March 02, 2020 at 9:02 am

      I'm going to add this recipe to my list of things to cook up before baby arrives next week, thanks 🙂

      Reply
      • Lucy

        March 02, 2020 at 1:43 pm

        Good luck meeting your bubba! What an exciting time!

        Reply
    5. Denece

      September 15, 2019 at 5:11 pm

      Hi There, I feel silly for asking this question. But.... is the two cups of pasta asked for, 2 cups of already cooked pasta, or .... 2 cups of raw pasta and then you cook it. I ask, as 2 cups of raw, when cooked, will yield more than two cups. I hope I am making sense.

      Reply
      • Lucy

        September 16, 2019 at 7:19 am

        Hi there, it's 2 cups cooked macaroni pasta xx

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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