Easter Leftovers Frittata recipe

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Ingredients

6 ounces 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

Nutrition Info

288.8 calories
carbohydrate: 25.1 g
cholesterol: 260.6 mg
fat: 14.1 g
fiber: 2.3 g
protein: 16.8 g
saturatedFat: 3.9 g
servingSize: -
sodium: 488.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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.

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