Easter Leftovers Frittata

Name: Easter Leftovers Frittata
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

8 ingredients

3 steps

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

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.