serves
6
serves
6
people
Ingredients
500g long pasta cooked and cut into small segments
8 eggs
1 cup grated parmesan
250g cooked peas
3 tomatoes, chopped
150g bacon (or pancetta) cut into small cubes
4 basil leaves, torn
Olive oil
Salt and pepper
Instructions
Preheat over to 200°C. Beat the eggs well, add the parmesan, peas, tomatoes, basil and bacon. Mix well and season.
Smeara large non-stick frypan with olive oil and place on a high heat. Pourin the mixture. Leave to cook for 1 minute and then place the pan inthe preheated oven for 10 minutes. Remove from oven.
Hold aplate on top of the frypan and turn the frittata upside down on to aplate. Add a little more oil to frypan, heat on stove and slide thefrittata back into the frypan so the top side is in contact with thepan. Place in oven for 7 minutes or until browned on top. Turn out ontoa plate again.
Serve hot or cold with salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
