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Photo of Bacon, pesto and spaghetti frittata by WW

Bacon, pesto and spaghetti frittata

Total Time
55 min
15 min
40 min
With these pantry staples, dinner will be on the table in no time. Combine the classic Italian ingredients pesto and pasta with some bacon to create a spectacular frittata. Melted cheese and roasted pine nuts are the ultimate toppings!


Dry pasta

100 g, spaghetti

Shortcut bacon

125 g, thinly sliced

Semi-dried tomatoes

75 g, (1/2 cup), chopped

Basil pesto

2 tbs

Extra light cheddar cheese

cup(s), grated, (40g), grated


6 medium

Skim milk

½ cup(s), (125ml)

Pine nuts

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm-round cake tin with oil. Line base with baking paper.
  2. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain.
  3. 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.
  4. 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.