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Pasta Frittata

Pasta Frittata



  • 1 1/2 cups spiral pasta
  • 2 tsp olive oil
  • 3 shortcut bacon rashers, chopped
  • 1 small onion, finely chopped
  • 1 red capsicum, chopped
  • 310g can corn kernels, drained
  • 1/3 cup finely grated Parmesan cheese
  • 8 eggs, lightly beaten


Cook the pasta in a large pan of boiling water until tender. Drain well. Meanwhile, heat the oil in a 26cm (top measurement) non-stick frying pan, and cook the bacon until lightly browned. Add the onion and capsicum and cook until soft.


Transfer to a bowl and add the corn kernels and pasta; mix well. Wipe out the pan, and add the pasta mixture. Pour in the eggs, and use the back of a spoon to smooth the surface.


Cook over medium-low heat for about 8 minutes, until set underneath. Place the pan under a preheated grill for about 10 minutes, until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board. Serve cut into wedges.

Nutritional Information

  • Serving size 347g
  • Energy 2290kJ 547kcal
  • Protein 34g
  • Total fat 19.5g
  • Saturated fat 6.2g
  • Carbs (total) 55.5g
  • Carbs (sugar) 8.3g
  • Sodium 838mg
  • Fibre 5.3g

All nutrition values are per serve.

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