Baked vegetable frittata

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Low calorie cooking spray

8 spring onions, finely sliced

2 garlic cloves, peeled and crushed

1 red chilli, deseeded and finely chopped

6 tbsp drained and finely chopped bottled roasted red peppers

200g can sweetcorn kernels, drained

200g fresh or frozen peas

6 eggs, beaten

4 tbsp finely chopped fresh flat-leaf parsley

250g cooked macaroni

1) Preheat the oven to 180°C/160°C Fan/Gas 4. Spray a medium-sized ovenproof flan or pie dish with low calorie cooking spray.

2) Place all the ingredients in a large bowl and mix to combine. Season well and transfer to the dish.

3) Place in the oven and bake for 25-40 minutes or until the eggs have set and the frittata is golden brown.

4) Remove from the oven and stand for 15-20 minutes. Cut into wedges and serve with a crisp green salad.