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:
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
- 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
- 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.
- Don't over beat the eggs - this can cause the frittata to become dense when baked.
- Leftover pasta - this vegetable frittata is a delicious recipe for leftover cooked pasta, just sub in 2 cups of your favourite cooked pasta instead of the macaroni.
- Allow to cool before cutting into slices - leave the frittata to cool for at least 10 minutes once you take it out of the oven to allow it to firm up and make it easier to cut into neat slices.
- Serving ideas - this pasta and vegetable frittata tastes delicious on its own, or serve with a roast pumpkin salad, crispy potato wedges or with some soft and fluffy bread rolls.
- Storage - store the pasta frittata in an airtight container in the fridge for up to 2 days.
- Freezer - freeze the slice for up to 2 months.