Baked Pasta Fritatta

This was definitely a hit in our house with requests of "can we have this again?" Not only does it match my criteria of incorpating as many vegetables as possible without overkill it was such an easy dish to prepare.

This fritatta was so full of flavour considering the amount of ingredients not to mention it was quite filling. The bacon could even be omitted making it a suitable vegetarian dish also.

A great lunch or dinner, delicious both hot and cold but more importantly enjoyed by one and all!!

Baked Pasta Fritatta
(Recipe adapted from WW Cook Tasty)

Serves: 4
ProPoints per serve: 7

cooking spray
80 grams spiral pasta
2 teaspoon olive oil
125 grams Weight Watchers Bacon, chopped
1 small brown onion, finely diced
1 small red capsicum, finely chopped
1 medium zucchini, finely chopped
1 medium carrot, grated
125 grams canned corn kernels, drained
25 grams parmesan cheese, grated
4 eggs
2 egg whites
salt
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Lightly spray a 19cm square cake tin or baking dish with cooking spray. Line the base and sides with baking paper, if required.

Cook the pasta in a large saucepan of boiling salted water as per the packet instructions, or until just tender. Drain.

Meanwhile, heat half the oil in a large frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Drain on paper towel.

Add remaining oil to the same pan and cook the onion, stirring, for 3 – 5 minutes or until softened. Add the capsicum, zucchini and carrot and cook for a further 3 minutes, stirring. Place the vegetable mixture in a large bowl along with the corn, parmesan and pasta. Toss to combine. Spoon the pasta mixture into prepared tin.

Lightly beat the eggs and whites in a small bowl. Season with salt and freshly ground black pepper. Pour egg mixture over the pasta mixture.

Bake for 30 minutes or until set and golden. Divide into squares to serve.

(click here for a printable version of the recipe)