Baked pasta frittata
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Terrific served hot or cold, this easy frittata makes a great lunch at home, at work or pack it for a picnic.
Ingredients
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
Zucchini
1 medium, finely chopped
Baby spinach
2 cup(s), (60g)
Canned corn kernels, rinsed and drained
125 g
Grated parmesan cheese
⅓ cup(s), (25g)
Egg(s)
4 medium
Egg white
2 large
Oil spray
1 x 3 second spray(s)
Instructions
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.
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