Pasta and vegetable frittata

Cook pasta in a large saucepan of boiling water, following packet directions. Drain, refresh in cold water.
Combine pasta, corn, peas, capsicum, carrot, and half the cheese in a large bowl.
Spoon mixture into a lightly greased 20 x 26 oven-proof dish.
Whisk together the eggs and So Good in a jug and pour over pasta mix. Sprinkle with remaining cheese. Bake at 180°C for 20 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.

This makes a great lunchbox treat. Pop a frozen popper in the lunchbox to keep the frittata cool.

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