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Pasta and Vegetable Frittata
Rating:
Created by:
QAST
Cooking time:
20 min
Prep:
15 min
Serves:
18
- Chrissy Buzzard
Category:
Tags:
Ingredients
1cupwholemeal spiral pasta
1cupcorn kernels
1cupfrozen peas
1small red capsicum, finely diced
1small carrot, grated
1cupgrated light cheddar cheese
10eggs, lightly whisked
1cupmilk
Method
- Cook pasta in a large saucepan of boiling water, following packet directions. Drain and rinse in cold water.
- Combine pasta, corn, peas, capsicum, carrot, and half the cheese in a large bowl.
- Spoon mixture into a lightly greased 20 x 26 oven-proof dish.
- Whisk together the eggs and milk in a jug and pour over pasta mix.
- Sprinkle with remaining cheese.
- Bake at 180°C for 20 minutes, or until golden.
- Allow to cool for 10 minutes, then turn out onto a cooling rack.
- Cut into portion sizes (enough for 18 portions (3 rows of 6 portions each)
Recipe description
This is a great recipe to make early in the day, and you can serve warm or cold. It also freezes very well, and doesn’t take too much space in the freezer or fridge.
This recipe was created in collaboration with the Grains & Legumes Nutrition Council
Variations
- Serve with a side of rocket and feta (light) salad to make it even more tasty.
- To make this lactose-free, simply swap out the milk with soy milk
This recipe was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
