Meals and Courses

Individual Bacon Pasta Frittatas

cook 30 mins
  • 6 streaky bacon rashers
  • 325 g (11 oz) quick-cook spaghetti
  • 5 eggs, beaten
  • 125 ml (4 fl oz) single cream
  • 50 g (2 oz) Gruyère cheese, grated
  • handful of flat-leaf parsley, chopped, to garnish
  • butter, for greasing
  • salt and pepper
  • Cook the bacon under a preheated medium grill for 7 minutes until cooked through. Cool, then cut into small pieces.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, then cool under cold running water and drain again. Cut into 2.5 cm (1 inch) lengths.
  • Mix together the eggs, cream and most of the cheese in a large bowl and season well. Stir in the cut pasta and bacon.
  • Grease a 12-hole muffin tin. Spoon a little of the mixture into each hole until nearly to the top. Sprinkle over the remaining cheese, then place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until the mixture is just set. Serve sprinkled with parsley.
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