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