Recipes and Cooking

Pasta Frittata

Preparation time 30 mins Serves 4 people


  • 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.