Prep:  20 minutes
Cook:  30 minutes
Serves:  4
Average: 2.8 (4 votes)
Difficulty:
Cuisine:
Saved:
67
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

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Leek and Mushroom Pasta Frittata
Ingredients:
Method:
  1. Prepare Pasta & Sauce according to stovetop directions on pack. Cool slightly
  2. 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
  3. 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
  4. Pour into a greased ovenproof dish (6-cup capacity). Sprinkle with remaining parmesan
  5. Cook in a moderate oven (180°C) for about 30 minutes, or until golden brown and set. Stand for 15 minutes
  6. Slice and serve with salad leaves
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.