- 100g macaroni
- 1 teaspoon vegetable oil
- 1 pepper, any colour, deseeded and chopped
- 1 small courgette, grated
- 100g frozen peas (or sweetcorn)
- 4 eggs
- 2 tablespoons semi-skimmed or 1%-fat milk
- 50g grated reduced-fat cheddar
- 2 teaspoons dried mixed herbs
- 1 pinch ground black pepper
- salad, to serve
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.Information:
You could use cooked potatoes instead of pasta. You will need about 225g, chopped into chunks.
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.
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.
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.Information:
For a packed lunch or picnic, use an insulated container and include a small ice pack to keep the pasta slices cool and fresh.
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