Mac’n’Veg Slice

Dinner

Ingredients

100 g macaroni*

1 tsp vegetable oil

1 bell pepper

1 courgette

100 g frozen peas

4 whole egg

30 ml semi-skimmed milk*

50 g grated low-fat cheese

2 tsp mixed herbs dried

pinch black pepper

handful mixed leaves

Directions

1. Cook the macaroni in boiling water for 10-12 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 3-4 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 low heat for 4-5 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 4-5 minutes until the surface has set and is golden brown. Serve hot, warm or cold, cut into wedges – with some salad on the side.

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