Bacon, mushroom & greens frittata

Bacon, mushroom & greens frittata

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45 Minutes Prep
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12 Servings

Perfect for picnics, lunch boxes, or as a simple dinner, this appetizing frittata is no-fuss and a sure-fire winner. Ready to serve 12 in just 45 minutes!

Ingredient List

  • Small check mark in a circle icon 12 Texas muffin liners
  • Small check mark in a circle icon 425g tub Latina™ Fresh Creamy Bacon & Mushroom Sauce
  • Small check mark in a circle icon 6 lightly beaten eggs
  • Small check mark in a circle icon 2 finely sliced spring onions
  • Small check mark in a circle icon ¹⁄4 cup defrosted frozen peas
  • Small check mark in a circle icon 1 broccoli head cut into small florets
  • Small check mark in a circle icon 1 cup grated tasty cheese
  • Small check mark in a circle icon 375g pack Latina™ Fresh Egg Fettuccine
  • Small check mark in a circle icon 1 cup extra grated tasty cheese for topping

Preparation

  1. Preheat oven to 180°C (160°C fan forced) and grease and line a 12 Texas muffin baking tray. Combine Latina™ Fresh Creamy Bacon & Mushroom Sauce, eggs, onion, peas, broccoli and cheese.
  2. Meanwhile cook Latina™ Fresh Fettuccine as per packet directions. Drain well.
  3. Divide pasta between prepared muffin liners, twisting the fettuccine into spirals. Pour the egg mixture over pasta, top with extra cheese and bake for 25 minutes or until set.