Bacon, pesto and spaghetti frittata
100 g, spaghetti
125 g, thinly sliced
75 g, (1/2 cup), chopped
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
½ cup(s), (125ml)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm-round cake tin with oil. Line base with baking paper.
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add bacon and cook, stirring, for 4–5 minutes or until crisp. Drain on paper towels. Combine pasta, bacon, tomatoes, pesto and half the cheese in a large bowl. Place mixture in prepared tin.
- Whisk eggs and milk in a medium bowl until combined. Season with salt and freshly ground black pepper. Pour egg mixture into tin and sprinkle with pine nuts and remaining 50% reduced fat Tasty Grated Cheese. Bake for 25–30 minutes or until set. Stand for 5 minutes before turning out onto a serving plate. Cut into wedges. Serve.