Vegetable pasta frittata

Name: Vegetable pasta frittata
Prep time: 10 min
Cook time: 40 min
Total time: 5 min
Yield: Serves 18

Prep

10 min

Cook

40 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

40 min

Serves

Skill

Lunchbox Winter Warmers Soy Milk Entrees Sides and Salads Mains Picnics and Snacks So Good Almond and Coconut Milks

Vegetable pasta frittata is a great addition to any lunchbox or a tasty picnic idea the whole family will love.

Ingredients

1 cup wholemeal spiral pasta
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup reduced-fat cheddar, grated
10 eggs, lightly whisked
1 cup So Good Lite soy milk
1/2 tsp salt

Nutrition per serving

Weight, measurement and temperature conversions

421 kJ

energy kj

7.4 g

protein

1.3 g

saturated fat

2 g

dietary fibre

8.7 g

carbohydrate

2 g

sugars

168 mg

sodium

Method

Cook pasta in a large saucepan of boiling water, following packet directions. Drain then refresh in cold water.
Combine pasta, corn, peas, capsicum, carrot, and half the cheese and salt in a large bowl.
Spoon mixture into a lightly greased 20 x 26 oven-proof dish.
Whisk together the eggs and So Good Lite in a jug and pour over pasta mix. Sprinkle with remaining cheese. Bake at 180°C for 40 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.

1 cup wholemeal spiral pasta
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup reduced-fat cheddar, grated
10 eggs, lightly whisked
1 cup So Good Lite soy milk
1/2 tsp salt