| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 250 |
g |
Pasta; such as penne or |
|
|
; macaroni |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Red capsicum; deseeded and |
|
|
; chopped |
| 250 |
g |
Mushrooms; sliced |
| 1 |
bn |
Silver beet; stalks removed and |
|
|
; chopped |
| 1/3 |
c |
Pitted black olives; roughly chopped |
| 1/2 |
c |
Semi-dried tomatoes; roughly chopped |
| 6 |
|
Eggs |
| 300 |
ml |
Cream |
| 300 |
ml |
Milk |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Cook pasta in plenty of rapidly boiling water until al dente.
Drain and place in a large mixing bowl. Toss with a small amount of
oil and set aside.
2. Heat oil in a large frying pan and saute onion and capsicum until
onion is transparent. Add mushrooms and cook until softened. Add
silver beet and stir for about 1 minute until wilted. Remove from
heat and stir in the olives and semi-dried tomatoes. Cool for 20
minutes.
3. Pre-heat oven to 160deg.C. Line a 25cm spring form tin with Glad
Bake.
4. Beat together the eggs, cream and milk in a small bowl and add to
the pasta and stir through. Add the vegetable mixture and seasoning
and mix well. Pour mixture into prepared tin and smooth the surface.
Bake in oven for about 60 minutes or until set and lightly golden.
Remove from oven and allow to cool in tin for 1/2 hour before opening
tin and cooling completely.
Serves 8
Converted by MC_Buster.
Per serving: 2643 Calories (kcal); 149g Total Fat; (50% calories from
fat); 89g Protein; 238g Carbohydrate; 1429mg Cholesterol; 1020mg
Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 4
Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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