- 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
- 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.
03/27/2018
recipepes.com
Easter Leftovers Frittata, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
