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
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.
Tips
- This makes a great lunchbox treat. Pop a frozen popper in the lunchbox to keep the frittata cool.
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Per Serve
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Energy (kJ)421
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(Cal)101
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Protein (g)7.4
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Fat (g)3.5
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Saturated Fat (g)1.3
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Carbohydrate (g)8.7
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Sugars (g)2
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Carbohydrate-Sugars-Total (g)1.9
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Dietary Fibre (g)2.0
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Sodium (mg)168
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Potassium (mg)171
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Calcium (mg)92
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Iron (mg)1.0
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Oleic-Acid (kJ)75 (75% RDI)*
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PlantSterols (Cal)100 (10% RDI)*