Easter Leftovers Frittata Chef John's Recipe

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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."

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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

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.

Notes :

Add any veggies you like to your frittata-- diced broccoli, peas--and cook with the onion and bell pepper until crisp-tender.
You need about 3 servings' worth of cooked pasta; leftover spaghetti is fine.

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