Easter Leftovers Frittata

Easter Leftovers Frittata
  • 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


  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.

03/27/2018
Easter Leftovers Frittata, recipe PT15M PT1H 5 455 calories

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