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Vegetable pasta frittata

Name: Vegetable pasta frittata
Prep time: 10 min
Cook time: 40 min
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

Serves: 18

Prep: 10

Cook: 40

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

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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.