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Vegetable pasta frittata

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.


  • 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


  1. Cook pasta in a large saucepan of boiling water, following packet directions. Drain then refresh in cold water. 
  2. Combine pasta, corn, peas, capsicum, carrot, and half the cheese and salt 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 40 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.


  • This makes a great lunchbox treat. Pop a frozen popper in the lunchbox to keep the frittata cool.

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