Bacon & pasta frittata with garden salad

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings people

Appliance/Function:

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 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.

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.

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.

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.

Divide the bacon and pasta frittata between plates and sprinkle with the remaining cheese. Serve the garden salad on the side.