Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/06/2025. See terms.
Join now
Photo of Baked pasta frittata by WW

Baked pasta frittata

6
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like