Cheesy 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. 

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 4 votes
Print Pin Rate
Course: Lunch or Dinner, Snacks
Cuisine: frittata
Keyword: Macaroni & Vegetable Frittata Bake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 serves
Calories: 196kcal

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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14 Comments
  1. Lisa says:

    Do you have a thermomix version of this recipe please?

    1. Lucy Mathieson says:

      Hi Lisa, no sorry I dont!

  2. Melissa says:

    I made this tonight! It is so easy and delicious!

    1. Lucy Mathieson says:

      Hi Melissa, I’m so happy to hear that! Thanks for letting me know!

  3. pigletnz25 says:

    Just found this easy yummy receipe my 11 year old grandson is going to help me make it over the weekend. Thanks so much for all your receipes they look really great, we are going to have a great weekend.

    1. Lucy Mathieson says:

      Have a great time cooking!!! xx

  4. Sophie says:

    I made this for my son’s first birthday party. It was a hit! Even passed on the recipe to a few mums 🙂

    1. Lucy Mathieson says:

      Yay! Thank you so much!

  5. Namaqualand says:

    5 stars
    Made this today for first time, and will definitely be making it again. Really tasty, easy to make, full of veg. Will be great for lunchboxes and picnics etc.

    1. Lucy Mathieson says:

      Yay! Thank you so much xx

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