Equipment
- 1 Large pot
- 1 Baking dish
- 1 Large frypan
- 3 Large bowls
Ingredients
- oil spray
Pasta
- 200 g spaghetti or gluten-free spaghetti
- 1 tbsp / 15 ml olive oil
Filling
- 4 cloves garlic
- 200 g bacon
- 1 brown onion
- 1 cup baby spinach
- 1 tbsp / 15 ml olive oil
- 1 cup / 140 g frozen peas
- 1 cup / 100 g parmesan cheese
- 6 eggs
Salad
- 1 cup cherry tomatoes
- 1 carrot
- 2 cups mixed salad leaves
- 2 tbsp / 30 ml balsamic vinegar
- 1 tbsp / 15 ml olive oil
- 1 tbsp / 15 ml lemon juice
Instructions
Before you start
- Bring a large pot of salted hot tap water to the boil. Preheat the oven to 180 °C. Spray a baking dish with oil spray.
Cook pasta
- Cook 200 g spaghetti according to the packet instructions or until al dente. Drain, and immediately toss it in a large bowl with 1 tbsp olive oil. Set aside to cool for a bit.
Start frittata
- Peel and mince 4 cloves garlic. Peel and finely slice 1 brown onion. Trim the fat from 200 g bacon and roughly chop. Roughly chop 1 cup baby spinach. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic and onion and cook 2-3 minutes. Add bacon and cook for 4-5 minutes, stirring occasionally until crisp. Add 1 cup frozen peas, and cook a further 2-3 minutes. When there is 1 minute remaining add the spinach and cook until wilted. Remove from heat.
Finish frittata
- Grate 1 cup parmesan cheese. Whisk 6 eggs in a large bowl. Season with salt and pepper. Add the bacon and vegetables, the eggs and half the cheese to the bowl with the pasta and gently toss to combine. Pour into the prepared baking dish and cook for 20-25 minutes or until the egg is set and the top is golden.Tip: The deeper/smaller the dish, the longer it will take to cook.
Make salad
- Meanwhile, add to a large bowl as you go - slice 1 cup cherry tomatoes in half. Peel and grate 1 carrot. Add 2 cups mixed salad leaves, 2 tbsp balsamic vinegar, 1 tbsp olive oil and 1 tbsp lemon juice and toss to combine. Season with salt and pepper.
To serve
- Divide the bacon and pasta frittata between plates and sprinkle with the remaining cheese. Serve the garden salad on the side.
Nutrition
Calories: 610kcal | Carbohydrates: 53g | Protein: 38g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 263mg | Sodium: 1552mg | Potassium: 601mg | Fiber: 5g | Sugar: 8g | Calcium: 404mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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