Ingredients

• 250 g spaghetti
• 150 g sweet potato, cut into small cubes
• olive or canola oil spray
• 1 onion, chopped
• 2 rashers bacon, chopped
• 1 red capsicum, cut into small cubes
• 100 g button mushrooms, halved and sliced
• 310 g can corn kernels, drained
• ½ cup fresh flat-leaf parsley, chopped
• 3 eggs
• 5 egg whites
• Italian crusty bread, to serve

Method

1. Cook pasta according to packet instructions.
2. Steam or microwave sweet potato until tender.
3. Meanwhile, spray a frying pan with oil and heat.
4. Add onion, bacon and capsicum and cook over medium heat for 4 minutes until vegetables are soft and bacon is brown.
5. Add mushrooms and cook for another minute until soft.
6. Transfer to a large bowl, and add sweet potato, corn, parsley and drained spaghetti; mix well.
7. Spray a nonstick frying pan (30 cm across top) with oil and heat.
8. Arrange spaghetti mixture evenly over base of pan.
9. Whisk eggs and egg whites in a jug until well combined.
10. Pour evenly over spaghetti mixture.
11. Cook over medium heat for about 8 minutes, moving the pan around, if necessary, to cook the frittata evenly.
12. Preheat a grill to medium and place the frying pan under the grill (be careful not to burn wooden or plastic handles) for 6-7 minutes, until set.
13. Carefully run a spatula around the edge of the frittata.
14. Place a large plate face down over the frittata, and carefully invert to turn out.
15. Cut into pieces to serve.
16. Serve with a salad and bread, if desired.
17. Note: the frittata keeps in the fridge for up to 2 days and can be reheated or eaten cold or at room temperature.