Pasta & Vegetable Frittata

a quick and easy frittat recipe packed with vegetables and pasta

Serves: 18

Preparation Time: 10 minutes

Cooking Time: 35 minutes


  • 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 grated reduced-fat cheddar
  • 10 eggs, lightly whisked
  • 1 cup Sanitarium So Good Lite soy milk


  1. Cook pasta in a large saucepan of boiling water, following packet directions. Drain, refresh in cold water.
  2. Combine pasta, corn, peas, capsicum, carrot, and half the cheese in a large bowl.
  3. Spoon mixture into a lightly greased 20 x 26 oven-proof dish.
  4. 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 20 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.
Tip: This makes a great lunchbox treat. Pop an ice pack in the lunchbox to keep the frittata cool.

Recipe and image kindly provided by Sanitarium, visit their website for more delicious recipes.

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