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.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.