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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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