Green Eggs and Ham Frittata

1 cup chopped onion

1 tablespoon olive oil

8 ounces thick sliced deli ham, diced (about 1¾ cups)

6 eggs

3 egg whites

2 tablespoons basil pesto

2 tablespoons minced fresh parsley

½ cup shredded mozzarella cheese

½ teaspoon salt

½ teaspoon pepper

2 cups cooked angel hair pasta

Heat oven to 400 degrees.

In a 10-inch ovenproof skillet over medium high heat, saute onion in oil. Add ham; saute 1 minute longer. Remove and set aside.

In a large bowl, whisk the eggs and egg whites; whisk in pesto, parsley, cheese, salt and pepper. Add the ham mixture and pasta; toss with tongs until well combined.

Coat the same skillet with cooking spray if necessary. Add eggy pasta mixture; cover and cook over medium heat for 3 minutes. Uncover and transfer to oven for 15 minutes or until set. Let stand for 5 minutes before cutting.

Serves six.

Deborah Pankey, Daily Herald