Egg and Vegetable Pasta Bake
You can't go wrong when you combine two favourites - eggs and pasta for lunch or a light supper.
- Prep time: 10-15 min
- Makes: 6 servings
- Cook time: 35-40 min
Nutritional Information
PER SERVING
- Calories 81
- Fat 2.7 g
- Cholesterol 0 mg
- Carbohydrates 4.2 g
- Dietary Fibre 2.7 g
- Protein 9.5 g
Ingredients
- 4
- slices of bacon, chopped
- 1 1/2 cup / 375 ml
- sliced mushrooms
- 1
- small red pepper, diced
- 2
- chopped green onions
- 6 oz / 175 ml
- cooked penne pasta
- 2 cup / 500 g
- Egg Creations Fat Free Garden Vegetable, well shaken
Directions
Sauté chopped slices of bacon, sliced mushrooms and diced red pepper until tender. Drain off excess fat. Mix with green onions, cooked penne pasta and 1 carton of Egg Creations™ Garden Vegetable.
Pour into a quiche pan or pie plate and bake at 350°F (180°C) for 30 to 35 minutes or until set.
If desired, sprinkle with shredded Mozzarella or Parmesan cheese 5 minutes before end of baking.
Let stand 10 minutes before serving.
This recipe was made with:
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Shell Eggs
To freeze whole eggs, crack into an ice cube tray and freeze. Once frozen, transfer to ziplock bag. Ready to thaw and use!
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