Baked Macaroni Frittata with Vegetables
Ingredients
- 50g macaroni (dry weight)
- 2 seasonal gold potatoes
- 3 extra light cheese triangles
- 1 teaspoon chicken style stock powder
- A few slices of pastrami style slices
- 0.5 Lincolnshire sausage
- Baby peppers
- Spinach
- Salt
- Pepper
- Garlic powder
- 2 beaten eggs
- 3 teaspoons butter spread
Preparation
Cook macaroni until fully swollen.
Thinly slice potatoes and cook for 6 minutes.
Mix cheese triangles with macaroni and a little pasta water.
Add stock powder, pastrami slices, cooked and sliced sausage, chopped baby peppers, chopped spinach, salt, pepper, and garlic powder to the cheesy mixture.
Heat the mixture until thickened, then remove from heat and stir in beaten eggs.
Transfer the mixture to a lined 4-inch springform tin and top with sliced potatoes, dotting with butter spread.
Bake at 200°C for 30 minutes.
Serve with salad.
Notes
This recipe is based on an experimental Slimming World approach and totals 6 syns.
Personal tips include using cheese for calcium intake and enjoying butter in moderation.
