It’s delicious hot or cold for lunch the next day.
233 cal Serves 6
Prep time 0h 10m
Cook time 0h 25m
Total time 0h 35m
Step 1Preheat oven to 400° F (200° C).
Step 2In a bowl, whisk eggs and ground pepper; stir in cooked pasta.
Step 3In an ovenproof nonstick skillet (see tip below), heat oil over medium heat and cook onions, pepper, oregano and hot pepper flakes for about 2 minutes or until softened.
Step 4Stir in pasta and egg mixture; lifting around edges to let egg mixture flow to bottom. Continue to cook for about 5 minutes or until edges are set and bottom is golden brown.
Step 5Place skillet in oven and cook for about 10 minutes or until knife inserted in centre comes out clean.
Step 6Slide onto cutting board and cut into wedges. Serve immediately or cool for tomorrow’s lunch. For smaller hands, cut into finger size pieces and place in a thermos. Pack a container of salsa or pasta sauce for dipping.
To make a plastic- or wood-handled skillet ovenproof, simply wrap handle with foil before placing in the oven.
Per serving (1 cup / 250 mL)
- 13 g
- 94 mg
- 184 mg
- Total fat
- 10 g
- Saturated fat
- 3 g
- 279 mg
- 23 g
- 2 g
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
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