Vegetable & Pasta Frittatas

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Prep 15minBake 18-20minMakes about 12

These individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn kernels, chopped capsicum and grated pumpkin all work well also) and throw in a can of drained and flaked salmon or tuna to boost the protein.


130g small short pasta, such as macaroni
Olive oil, to grease
2 medium zucchini (about 270g), coarsely grated
1 medium carrot (about 120g), coarsely grated
100g (1 cup) coarsely grated extra tasty or vintage cheddar cheese
8 eggs
80ml (⅓ cup) milk
Freshly ground black pepper and salt, to taste
125g small cherry or grape tomatoes, halved


    1. Preheat the oven to 180°C. Brush a 12-hole medium (80ml /⅓ cup) muffin tray with the oil to lightly grease.
    2. Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
    3. Put the drained pasta, zucchini, carrot and 75g (¾ cup) of the cheddar in a large bowl and mix to combine well. Divide the mixture evenly among the greased muffin tin holes.
    4. Use a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and salt and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle with the remaining cheese.
    5. Bake in preheated oven for 18-20 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before running a palette knife around the outside of each frittata and lifting out. Serve warm or at room temperature

    Baker's Tips

    • These frittatas will keep in an airtight container in the fridge for up to 2 days.