Mac 'n' veg slices recipe
Prep time
10 mins
Cooking time
30 mins
Effort
Medium effort
Serves
4
- 100g macaroni
- 1 tsp vegetable oil
- 1 pepper, any colour, deseeded and chopped
- 1 small courgette, grated
- 100g frozen peas (or sweetcorn)
- 4 eggs
- 2 tbsp semi-skimmed or 1% fat milk
- 50g grated reduced-fat cheddar
- 2 tsp dried mixed herbs
- 1 pinch ground black pepper
- Salad, to serve
1
Cook the macaroni in boiling water for 10 to 12 minutes, until just tender. Rinse with cold water to cool it quickly, then drain thoroughly.
2
Heat the vegetable oil in a non-stick frying pan and stir-fry the pepper for 3 to 4 minutes. Remove from the heat and add the courgette and frozen peas or sweetcorn. Add the macaroni and mix well.
3
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 to 5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.
4
Put the frying pan under the grill and cook for 4 to 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.
