Macaroni Cheese Veggie Wedges

Macaroni Cheese Veggie Wedges

This is like a spanish omelette.

Serves 6
Calories per serving 180
Points per serving 4.5

Ingredients
90g macaroni
1 tablespoon olive oil
1 bunch spring onions, trimmed and finely chopped
1 garlic clove, crushed
1 red pepper, deseeded and sliced
1 small courgette, sliced
4 eggs, beaten
4 tablespoons skimmed milk
60g Lancashire or cheddar cheese, crumbled or grated
1 teaspoon mixed dried herbs
salt and freshly ground pepper

Steps:
1. Cook the macaroni in lightly salted boiling water for approximately 8-10 minutes, or according to packet instructions. Drain, rinse with cold water and drain well.
2. Heat the oil in a large non-stick frying pan and cook the spring onions and garlic gently for about 3 minutes, then add the red pepper and courgette. Cook over a low heat for about 10 minutes, stirring occasionally, until all the vegetables are tender.
3.Beat the eggs and milk together, then add the cheese, macaroni and dried herbs, then season with salt and pepper. Pour into the pan. Cook over a medium-low heat until set. Brown the surface under a medium hot grill.
4. Allow the omelette to cool, then cut into 6 wedges. Pack and freeze for up to 2 months, or refrigerate for up to 3 days.