Veggie Macaroni Frittata
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This Veggie Macaroni Frittata recipe is wholesome, nutritious and easy to bake. It has nutrients and minerals from the veggies, proteins from the eggs and carbohydrates from pasta. Veggie Macaroni Frittata is ideal for any time of the day. It is a very good way of consuming vegetables for fuss makers. The mix of what goes into the frittata is entirely an individual's choice.
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Ingredients
- Eggs large 2 or 3 small size
- Elbow macaroni small variety 1/4 cup boiled al dente
- Red and green capsicum 1/4 cup each finely chopped
- Green peas and finely chopped carrots 1/4 cup each
- Onions 1/2 cup finely chopped
- Green chillies 1 small finely choped
- 1 small tomato finely chopped
- Spinach leaves 1/2 bunch chopped
- spring onions 1 or 2 finely chopped
- Coriander powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Salt
- Olive oil 1 tablespoon
- Feta cheese 1 or 2 small cubes crumbled
- Coriander leaves a few sprigs finely chopped
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Instructions
- Warm oil in a pan and add onions and saute for a minute
- Then add ginger garlic paste and saute for a minute
- Add carrots, capsicums, peas, spinach, green chillies tomatoes, salt, coriander powder and garam a powder and vegetables are tender. Mix the coriander leaves and spring onions too. Put off flame.
- Combine pasta to this vegetable mixture. Keep aside to cool.
- In a bowl take two eggs. Season them with salt and pepper. Give a stir but do not whisk or beat.
- Preheat oven and grease a baking loaf tin.
- Combine the vegetables mixture and crumbled feta cheese with the eggs
- Pour the mixture in the loaf tin. Bake at 180 degrees Celsius for 15 minutes. Then at 160 degrees for 10 minutes. Insert tooth pick to check doneness
- Serve hot with sauce or chutney of your choice.
Notes
Frittatas can also be made on stove top or can be steamed. you could also add a tablespoon of milk to the egg mixture.
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