Egg and Vegetable Macaroni Bake

Ingredients

Serves

Conversion

Metric

Imperial

Crust

1 1/2 cup cooked macaroni, drained

2 egg lightly beaten

1/4 cup parmesan cheese, grated

Filling

1 tbsp vegetable oil

1 small onion and seeded tomato, chopped

4 cup frozen mixed vegetables

1 tsp each garlic powder, dried basil and dried oregano

Topping

4 egg

3/4 cup milk

1/4 tsp each salt, pepper and dry mustard

1 cup cheddar and mozzarella cheese blend, shredded

Amount Per Serving

484 Calories

Protein

28g

Fat

22.6g

Carbohydrate

44.3g

Crust:

Combine macaroni, eggs and cheese. Spread over bottom of greased 20 cm (8 inch) square baking dish. Set aside.

Filling:

In large skillet, heat oil on medium high heat. Stirfry onion, seeded tomato and mixed vegetables until tender crisp. Season with garlic powder, basil and oregano. Pour over macaroni crust.

Topping:

In medium bowl, beat together eggs, milk, salt, pepper, and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in 180°C (350°F) oven for 25 to 30 minutes.