Leek and Mushroom Pasta Frittata

Recipe By:

Foodbank

foodbank.org.au [1]

Prep Time:

20 minutes

Cook Time:

30 minutes

Serves:

This recipe was created in support of the Foodbank, 2017 Shop and Share campaign. We thank Continental for supporting Foodbank. This recipe is made with Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara. Show your support when you purchase this product during Shop and Share

Ingredients

145g Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara
1 tablespoon olive oil
1 medium leek, trimmed, halved, sliced
200g punnet sliced mushrooms
5 eggs, lightly beaten
1 tablespoon Dijon Mustard
3/4 cup finely grated parmesan
Salt and pepper, to taste
Mixed salad leaves, to serve (optional)

Method

Prepare Pasta & Sauce according to stovetop directions on pack. Cool slightly
Heat oil in a large, non-stick frying pan over a medium heat. Add leek and cook, stirring occasionally, until soft. Add mushrooms and cook, stirring for 2 minutes, or until soft. Remove from heat. Cool slightly
Whisk eggs and mustard in a large bowl until combined. Add cooked Pasta & Sauce, leek and mushroom mixture and half the parmesan. Season with salt and pepper. Stir to combine
Pour into a greased ovenproof dish (6-cup capacity). Sprinkle with remaining parmesan
Cook in a moderate oven (180°C) for about 30 minutes, or until golden brown and set. Stand for 15 minutes
Slice and serve with salad leaves