Easter Leftovers Frittata
|
"Leftover ham from the big dinner? Bought more eggs than your kids could boil and color? Open the fridge and throw together this pasta Frittata an easy one-pan dinner that's sure to please. Serve with heated spaghetti sauce on top, if desired."
Original recipe yield: 6 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 15 Minutes
- Ready In:
- 25 Minutes
- Servings:
- 6
|
|
INGREDIENTS:
- 1 (8 ounce) package angel hair pasta
- 1 tablespoon olive oil
- 1 large sweet onion, peeled and chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn kernels, thawed
- 1 cup cooked ham, diced
- 8 eggs, beaten
- salt and pepper to taste
|
DIRECTIONS:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a skillet or frying pan. Add onion and saute until clear. Stir in green pepper; cook until soft. Add the cooked pasta and chopped ham; toss well to combine. Pour in the eggs and season with salt and pepper.
- Cook until firm on one side; flip and cook until firm on the other side. You may split the frittata with a spatula to make the flipping easier.
|
