Macaroni & Vegetable Frittata Bake

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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.

Ingredients

• 10 eggs
• 1 cup milk
• 1 red capsicum finely chopped
• 1 carrot peeled and finely chopped
• 1 cup peas frozen
• 1 cup corn kernels frozen
• 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. 

Notes

This slice can be frozen after being cooked. Allow to cool completely, cut into slices and store in an airtight container in the freezer for up to 2 months
This article adapted from this site

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