easter leftovers frittata
Noodles & Pasta
Easter Leftovers Frittata
A creative brunch frittata using diced ham, roasted veggies, cheese, and herbs—ideal for repurposing hearty holiday meal leftovers. Quick to bake, versatile, and delicious warm or cold.
Ingredients
- 1 (8 ounce) package 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
- 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.
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