Ingredients
- 1/3 cup (70g) risoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium zucchini, halved lengthways, sliced thinly
- 100g mushrooms, sliced
- 150g sliced leg ham, chopped
- 1 medium tomato, chopped
- 2 tablespoons parsley
- 6 eggs, lightly whisked
- Salt and pepper, to season
Method
- Step 1Preheat oven to 180°C. Grease and line base of a 20cm round or square cake pan.
- Step 2Cook pasta in large pan of boiling salted water until tender. Drain.
- Step 3Heat oil in large frying pan and cook onion, zucchini and mushrooms for 3 minutes until just tender.
- Step 4Combine pasta, vegetable mixture, ham, tomato, parsley and eggs in large bowl and mix well. Season with salt and pepper.
- Step 5Pour mixture into prepared pan, bake for 45 minutes or until cooked through. Stand 5 minutes before turning out.
Nutrition
776 kj
Energy
2g
Saturated Fat
14g
Protein
518.71mg
Sodium
2g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Can be served as a side to steak or chicken, or just serve as a main with salad.
- Author: Emma Braz
- Image credit: Louise Lister
- Publication: Fresh Living
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