Macaroni and ham frittata

Fill the kids' lunchboxes with this easy frittata and it's sure to come home empty at the end of the day.

  • 15 mins preparation
  • 30 mins cooking
  • 20 mins marinating
  • Serves 6
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Macaroni and ham frittata
  • 400 gram pumpkin, finely chopped
  • 1 tablespoon vegetable or olive oil
  • 1 1/2 cup macaroni
  • 4 eggs, lightly whisked
  • 1 cup cream
  • 1/2 cup baby spinach leaves
  • 1/2 cup grated tasty cheese, plus ½ cup extra
  • 1 cucumber, peeled, sliced


Macaroni and ham frittata
  • 1
    Preheat oven to 200ºC/180ºC fan-forced. Line an oven tray with baking paper. Grease and line base and sides of a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Place pumpkin on prepared tray. Drizzle with oil; toss to combine. Bake for 10 minutes or until tender.
  • 2
    Meanwhile, cook pasta in a saucepan of boiling salted water for 6 minutes or until almost tender. Drain; transfer to a heatproof bowl.
  • 3
    Add pumpkin, egg, cream, spinach and cheese to pasta; stir to combine. Spoon into prepared pan; level surface. Sprinkle with extra cheese. Bake for 20 minutes or until just set at centre. Stand in pan for 20 minutes to cool before cutting. Serve with cucumber.

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