Name: Macaroni and vegie frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2/3 cup macaroni; 2 tablespoon olive oil; 2 zucchini, cut into thick sticks; 8 eggs, lightly beaten; 6 green onions (shallots), sliced; 3/4 cup (60g) grated parmesan; 1/4 cup basil, finely sliced, plus extra leaves to serve; 125 gram cherry tomatoes, halved; 150 gram salad greens, to serve

Macaroni and vegie frittata

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2/3 cup macaroni

2 tablespoon olive oil

2 zucchini, cut into thick sticks

8 eggs, lightly beaten

6 green onions (shallots), sliced

3/4 cup (60g) grated parmesan

1/4 cup basil, finely sliced, plus extra leaves to serve

125 gram cherry tomatoes, halved

150 gram salad greens, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Cook macaroni in boiling, salted water according to packet directions. Drain, rinse and cool.

2.Heat oil in an ovenproof pan on medium. Cook 7ucchini for 3 mins, until just tender.

3.Combine macaroni, egg, Onion, parmesan and basil. Season. Pour over zucchini and place tomato on top. Bake for 15-20 mins, until set. Scatter over extra basil and serve with salad.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift