Egg and Vegetable Pasta Bake

You can't go wrong when you combine two favourites - eggs and pasta for lunch or a light supper.

nutritional info

Nutritional Information

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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

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.

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An even more delicious way to eat your vegetables.

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To tell if an egg is raw or hard cooked, spin it. If the egg spins easily, it's hard cooked but if it wobbles, it's raw.