1 tablespoon oil
1 clove garlic (crushed)
1 red onion (finely sliced)
2 cups cooked pasta shapes (i used penne pasta)
8 eggs (lightly beaten)
2/3 cup cooking cream
1/2 cup grated parmesan
280g jar chargrilled veg antipasto (i fried up my own veg which included eggplant, zucchini and a yellow capsicum)
1/2 cup chopped fresh parsley
2 cups baby spinach leaves
1. Heat half the oil in a 23cm non-stick oven-proof frying pan over medium heat. Cook the garlic and onion for 2 minutes or until soft. Transfer to a bowl and add pasta.
2. Whisk together eggs, cream and parmesan. Season with salt and pepper. Add to the bowl along with vegetables, parsley and spinach leaves. Stir lightly
3. Reheat the pan and add the remaining oil. Pour in the pasta mix, reduce heat to low and cook for 10-12 minutes. Then place under the grill for a further 3-4 minutes or until golden. Cut into wedges and serve with mixed salad leaves.