Ingredients
400g pasta
20ml sunflower oil
2 onions, sliced
250g rindless streaky bacon, chopped
4 tomatoes, cubed
8 baby marrows, sliced
3 eggs, lightly beaten
1 cup cheddar cheese, grated
Method
- Cook pasta in boiling salted water until al dente.
- While the pasta is cooking, heat oil in a frying pan and sauté onion until soft. Remove from the pan and set aside.
- Add the bacon to the pan and fry for 3 minutes.
- Add the baby marrows and fry for a further 3 minutes.
- Drain the pasta and add the onions, bacon, baby marrows and tomatoes.
- Mix the grated cheese and egg together, pour over pasta. Cook over a low heat for 2 minutes until the egg thickens.
- Season with salt and pepper.
- Serve with a green salad.
Serves 4
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