Name: Pasta Frittata
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 1/2 cups spiral pasta; 2 tsp olive oil; 3 shortcut bacon rashers, chopped; 1 small onion, finely chopped; 1 red capsicum, chopped; 310g can corn kernels, drained; 8 eggs, lightly beaten; 1/3 cup finely grated Parmesan cheese

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Cook the pasta in a large pan of boiling water until tender. Drain well
Meanwhile, heat the oil in a large 26cm (top measurement) non-stick frying pan, and cook the bacon until lightly browned. Add the onion and capsicum and cook until soft. Transfer to a bowl and add the corn kernels and cooked pasta. Mix well
Wipe out the pan, and add the pasta mixture. Pour over beaten eggs. Use the back of a spoon to smooth the surface. Cook over medium-low heat for about 8 minutes, or until the base of the egg is set. Transfer pan to preheated grill for about 10 minutes, or until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board. Serve cut into wedges

Cook the pasta in a large pan of boiling water until tender. Drain well
Meanwhile, heat the oil in a large 26cm (top measurement) non-stick frying pan, and cook the bacon until lightly browned. Add the onion and capsicum and cook until soft. Transfer to a bowl and add the corn kernels and cooked pasta. Mix well
Wipe out the pan, and add the pasta mixture. Pour over beaten eggs. Use the back of a spoon to smooth the surface. Cook over medium-low heat for about 8 minutes, or until the base of the egg is set. Transfer pan to preheated grill for about 10 minutes, or until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board. Serve cut into wedges

Cook the pasta in a large pan of boiling water until tender. Drain well
Meanwhile, heat the oil in a large 26cm (top measurement) non-stick frying pan, and cook the bacon until lightly browned. Add the onion and capsicum and cook until soft. Transfer to a bowl and add the corn kernels and cooked pasta. Mix well
Wipe out the pan, and add the pasta mixture. Pour over beaten eggs. Use the back of a spoon to smooth the surface. Cook over medium-low heat for about 8 minutes, or until the base of the egg is set. Transfer pan to preheated grill for about 10 minutes, or until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board. Serve cut into wedges