Pasta Frittata

Name: Pasta Frittata
Ingredients: 1/4 cup olive oil; 1/4 cup chopped fresh garlic; 1 cup diced green peppers; 1 cup diced red peppers; 2 cups sliced mushrooms; 2 teaspoons kosher salt; 1 teaspoon white pepper; 1 pound fresh spinach leaves; 2 cups small diced ham; 16 eggs; 1/2 quart half-and-half; 1 cup grated Parmesan, plus more, for garnish; 8 ounces mozzarella, shredded; 1/4 cup chopped basil; 10 ounces spaghetti, cooked; 1/4 cup chopped parsley

16 ingredients

9 steps

Ingredients

1/4 cup olive oil
1/4 cup chopped fresh garlic
1 cup diced green peppers
1 cup diced red peppers
2 cups sliced mushrooms
2 teaspoons kosher salt
1 teaspoon white pepper
1 pound fresh spinach leaves
2 cups small diced ham
16 eggs
1/2 quart half-and-half
1 cup grated Parmesan, plus more, for garnish
8 ounces mozzarella, shredded
1/4 cup chopped basil
10 ounces spaghetti, cooked
1/4 cup chopped parsley

Directions

1

In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper.
2

Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes.
3

Strain the mixture well and add it to a slightly greased 13 by 9-inch baking pan.
4

In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk.
5

Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti.
6

Mix all the ingredients together gently.
7

Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes.
8

Then remove the pan from the oven and let it stand for 5 minutes.
9

Garnish the pasta frittata with Parmesan and fresh parsley and serve.