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Photo of Baked pasta frittata by WW

Baked pasta frittata

Total Time
1 hr 5 min
20 min
45 min
Terrific served hot or cold, this easy frittata makes a great lunch at home, at work or pack it for a picnic.


Wholemeal pasta, dry

80 g, spiral

Olive oil

2 tsp

Shortcut bacon

125 g, chopped

Brown onion

1 small, finely chopped

Red capsicum

1 small, finely chopped


1 medium, finely chopped

Baby spinach

2 cup(s), (60g)

Canned corn kernels, rinsed and drained

125 g

Grated parmesan cheese

cup(s), (25g)


4 medium

Egg white

2 large

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm square cake tin with oil and line the base and sides with baking paper.
  2. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  3. Meanwhile, heat the oil in a large frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Drain on paper towel.
  4. Add the onion to the same pan and cook, stirring, for 3–5 minutes or until softened. Add the capsicum and zucchini and cook, stirring, for 3 minutes. Add the spinach and cook until wilted.
  5. Place the vegetable mixture in a large bowl with the corn, parmesan and pasta and toss to combine. Spoon the pasta mixture into prepared tin. Lightly beat the eggs and whites in a small bowl with a fork.
  6. Season with salt and freshly ground black pepper. Pour egg mixture over the pasta mixture. Bake for 30 minutes or until set and golden. Serve frittata cut into squares.