plantbased vegetarian dinner lunch lunchbox

kid-friendly veggie frittata (perfect for leftover pasta!)

ready in: 35 minutes

servings: 6-8

by: Ceres Organics

Turn last night’s pasta into today’s wholesome lunch with this Kid-Friendly Veggie & Pasta Frittata. Packed with protein, veggies, and pantry staples, it’s an easy, no-waste recipe that’s perfect for lunchboxes or quick dinners. Delicious warm or cold!

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ingredients

  • 70g dried Ceres Organics Penne Pasta
  • 7 large organic eggs
  • 65g water
  • 20g Ceres Organics Savoury Yeast Flakes
  • 25g Ceres Organics Olive Oil
  • 50g Ceres Organics Hemp Seeds
  • ½ tsp Ceres Organics Garlic Powder
  • ½ tsp Ceres Organics Turmeric Powder
  • 1 medium courgette grated. Squeeze liquid out (about 200g)
  • 120g Ceres Organics Sweet Corn
  • Salt and pepper to taste

optional add ins

  • ½ cup finely diced red or yellow capsicum, frozen peas, chopped spinach, or cooked and chopped pumpkin
  • ½ tsp dried herbs

method

  1. Preheat the oven to 170°C fan bake.
  2. If using leftover pasta, skip to the next step. Otherwise, cook the pasta according to package directions until al dente (about 14 minutes). Rinse under cold water, roughly chop, and set aside.
  3. In a large mixing bowl, whisk together eggs, water, nutritional yeast, salt, pepper, olive oil, garlic powder.
  4. Add the cooked pasta, vegetables, hemp hearts and mix thoroughly.
  5. Line a baking dish with non-bleached parchment paper. Pour the vegetable and pasta mixture to the baking dish. Spread the mixture out so it looks even. Bake in the preheated oven for 35 minutes, or until the frittata is set in the centre and lightly golden.

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