Summer Vegetable Slice
The beauty of this summer vegetable slice is that it can be eaten for breakfast, lunch or dinner!
Mini Pasta Frittata
These are super simple and perfect for the lunchbox. There's no need to follow the recipe exactly - use whatever vegetables you have on hand.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 cups macaroni (use cooked pasta if you have it leftover)
- 2 courgettes, grated
- 1 carrot, grated
- 1 cup grated cheese
- 8 eggs
- 1/2 cup milk
Method
- Heat the oven to 180°C.
- Cook pasta by following the instructions on the packet. Drain and rinse in cold water.
- Lightly grease a 12-hole medium muffin tray.
- Mix together cooked pasta, grated courgette, carrot or any finely chopped vegetables you want to include and about 3/4 cup grated cheese in a large bowl.
- Divide the mixture evenly across the greased muffin tins.
- Whisk together eggs and milk in a large jug. Add a little black pepper, to taste. Pour egg mixture evenly over the vegetable mixture.
- Sprinkle with remaining cheese.
- Bake for 18 to 20 minutes or until cooked through and golden.
- Stand in the tin for a few minutes before running a knife around the outside of each frittata and lifting out. Eat hot or cold.