Carbonara frittata
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Wholewheat spaghetti gives this frittata satisfying heft, making it a filling main course. Because of the richness of the bacon, a small amount goes a long way, adding little bits of meaty goodness in every bite.
Ingredients
Wholewheat Pasta, dry
240 g, spaghetti
Bacon medallions, raw
60 g, chopped
Garlic
2 clove(s), finely chopped
Egg, whole, raw
8 medium, raw
Parmesan Cheese
25 g, grated
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. In a pot of boiling water, cook the pasta to pack instructions, then drain.
2
Meanwhile, mist a large frying pan with cooking spray and set over a medium heat. Add the bacon and cook for 5 minutes, until crispy.
3
Using a slotted spoon remove the bacon. Add the garlic to the pan then reduce the heat and cook for 1 minute. Add the pasta and toss well then remove from the heat.
4
In a medium bowl, whisk together the eggs and 2 tablespoons of cheese, season with salt and pepper. Pour the eggs evenly over the pasta. Sprinkle over the bacon and the remaining cheese.
5
Bake for 10-13 minutes, until the eggs are set. Cut the frittata into 6 wedges and serve.
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