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Veg and Cheese Wedges

Preparation: 15 mins

Cooking: 30 mins

Serves , costs under £2.00


  • 2 Cups Dried Pasta (150g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 2 Onions (120g) (Small Sized)
  • 2 Courgettes (200g) (Medium Sized)
  • 2 Carrots (160g) (Medium Sized)
  • 4 Eggs (200g)
  • 8 Tablespoons Reduced Fat Cheddar Cheese (80g)
  • 2 Teaspoons Dried Mixed Herbs (2g)
  • Ground Black Pepper (0) (To Taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



  1. Cook the pasta shapes as per manufacturers' instructions then drain and rinse with cold water.
  2. Peel and chop onions, peel and grate courgettes and carrots. Grate the cheese.
  3. Heat oil in a large frying pan and then cook onions for 3-4 minutes. Remove from the heat and add courgettes, carrots and pasta. Mix well.
  4. Crack the eggs and beat together in a bowl and then add the cheese. Stir in herbs and add pepper to taste.
  5. Add eggs to the frying pan with vegetables and pasta then cook on a low heat for 4-5 minutes without stirring to allow base to set. Meanwhile, heat the grill on a medium to high heat.
  6. Put the frying pan under the grill and cook for 4-5 minutes until set and golden brown.
  7. Cut into wedges and serve or alternatively allow to cool completely and then wrap wedges in clingfilm and keep in fridge until needed. 

Nutritional Information