- 350g dry pasta
- 200g rindless bacon, fat removed, chopped
- 1 onion, chopped
- 3/4 cup frozen corn
- 3/4 cup frozen peas
- 3 eggs
- 1/3 c skim milk powder
- basil, chopped (and/or dried Italian herbs)
In a nonstick pan, "fry" onion and bacon in a few TB of water.
When bacon begins to brown, add frozen vegies and a little more water, cook for 3 or 4 mins and put aside.
Boil water and add pasta, cook to al dente.
Meanwhile, mix milk powder with 1/2 cup water and the eggs.
When pasta is cooked, drain well and return to the pan. Add bacon and vegie mix and the egg mixture over medium-low heat until the egg mixture is almost set.
Stir in the basil and pepper.