500g long pasta cooked and cut into small segments
1 cup grated parmesan
250g cooked peas
3 tomatoes, chopped
150g bacon (or pancetta) cut into small cubes
4 basil leaves, torn
Salt and pepper
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.
Preheat over to 200°C. Beat the eggs well, add the parmesan, peas, tomatoes, basil and bacon. Mix well and season.
a large non-stick frypan with olive oil and place on a high heat. Pour
in the mixture. Leave to cook for 1 minute and then place the pan in
the preheated oven for 10 minutes. Remove from oven.
plate on top of the frypan and turn the frittata upside down on to a
plate. Add a little more oil to frypan, heat on stove and slide the
frittata back into the frypan so the top side is in contact with the
pan. Place in oven for 7 minutes or until browned on top. Turn out onto
a plate again.
Serve hot or cold with salad.