Pasta Frittata


  • 8 Farm Pride eggs, lightly beaten
  • 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



  1. Cook the pasta in a large pan of boiling water until tender. Drain.
  2. 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.
  3. Transfer to a bowl and add the corn kernels and pasta; mix well.
  4. Wipe out the pan, and add the pasta mixture. Pour in the eggs, and use the back of a spoon to smooth the surface.
  5. Cook over medium-low heat for about 8 minutes.
  6. Place the pan under a preheated grill for about 10 minutes, until the top is set and golden. Cool slightly, and then slide out onto a board. Serve cut into wedges.

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