Leek and Mushroom Pasta Frittata

Prep: 20 minutes

Cook: 30 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Italian

Recipe by: Foodbank

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

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Leek and Mushroom Pasta Frittata

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