Prep time
10 mins
Cooking time
30 mins
Effort
Medium effort
Serves
4
Cook the macaroni in boiling water for 10-12 minutes, until just tender. Rinse with cold water to cool it quickly, then drain thoroughly.
Heat the vegetable oil in a non-stick frying pan and stir-fry the pepper for 3-4 minutes. Remove from the heat and add the courgette and frozen peas or sweetcorn. Add the macaroni and mix well.
Beat the eggs and milk together, then stir in the reduced-fat cheese and dried herbs. Season with black pepper. Pour into the frying pan and cook over a low heat for 4-5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.
Put the frying pan under the grill and cook for 4-5 minutes until the surface has set and is golden brown. Serve hot, warm, or cold, cut into wedges - with some salad on the side.
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