Pasta Carbonara Frittata
an easy and delicious breakfast pasta recipe
Servings: 6 servings
Calories: 250kcal
Ingredients
- 6 slices of uncured turkey bacon
- 2 leeks rinsed well, sliced into thin rounds
- 1 tablespoon olive oil
- ½ pound whole wheat or regular angel hair pasta or thin spaghetti cooked al dente
- 6 eggs lightly beaten
- ¼ cup heavy cream
- ¼ cup 1% milk
- ¼ cup grated parmesan cheese
- ½ teaspoon salt
- ⅛ teaspoon fresh ground pepper
- 3 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 350 degrees.
- Prepare an 8x8 inch baking pan or saute pan with cooking spray and set aside.
- Place bacon strips on paper towels and cook in a microwave about 4-5 minutes, or until crisp. Crumble bacon and set aside.
- Cook leaks in olive oil until wilted, and just starting to turn brown in spots.
- Mix together beaten eggs, cream, milk, parmesan cheese,salt, pepper and parsley in a medium bowl. Add bacon and leeks and stir well to combine.
- Lay pasta on the bottom of the baking or sauté pan. Pour egg mixture over all to cover.
- Bake for 15-20 minutes, or until frittata is puffed and lightly golden.
- Let sit for 5 minutes before cutting into slices.
- Serve hot or at room temperature.
Nutrition
Calories: 250kcal | Carbohydrates: 16g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 663mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1068IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg