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.
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Servings: 12 serves
Calories: 196kcal
Cost: $5
Equipment
- Oven
Ingredients
- 10 eggs room temperature
- 1 cup milk
- 1 red capsicum finely chopped
- 1 carrot peeled and finely chopped
- 1 cup peas defrosted
- 1 cup corn kernels defrosted
- 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.
Video
Notes
RECIPE TIPS:
- 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 substitute the macaroni with 2 cups of your favourite cooked pasta instead.
- 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.
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
