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.
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!!
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!
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!?
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).
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.
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.
Macaroni & Vegetable Frittata Bake
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
Nutrition
Kay
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.
Lucy
That's SO great to hear! Thank you so much!
Linda M
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.:)
Lucy
Hi Linda, I personally havent but I dont see why not!
Eva
Is there a vegan alternative to the eggs as don't eat eggs
Lucy
I havent personally tried this without eggs - sorry!
tamara
I'm going to add this recipe to my list of things to cook up before baby arrives next week, thanks 🙂
Lucy
Good luck meeting your bubba! What an exciting time!
Denece
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.
Lucy
Hi there, it's 2 cups cooked macaroni pasta xx