Chilli Pasta Ham Frittata
HT CD MC PIC Italian 25 mins
Makes 1 x
20cm/8-inch Frittata Hot
Cold Vegetables Pork Herbs Main Course Picnics Italy
3 tbsp Olive Oil
1 medium Onion, diced
1 Garlic Clove, crushed
1 Chilli, deseeded and finely
175g/6oz Ham, chopped
6 Large Eggs
175g/6oz Cold Cooked Shortcut Pasta
50g/2oz Grated Cheese such as Cheddar or Parmesan
2-3 tbsp Freshly chopped Parsley or Marjoram
Salt and freshly ground black pepper
1. Heat the oil in a 20cm/8-inch frying pan over a low to medium
heat, add the onions and sauté very gently for 3-4 minutes turning
frequently. Do not allow to brown.
2. Meanwhile, place the eggs in a
large mixing bowl, beat well with a whisk then add the parmesan cheese, herbs,
salt and black pepper and mix gently.
3. Add the garlic and chilli to the onions, sauté gently for 1-2 minutes then
add the ham and pasta and stir to mix well.
4. Pour in the egg
mixture and cook over a low to medium heat for 2 minutes, gently stirring the
mixture with a wooden spoon until large curds begin to form.
5. Preheat the grill to hot and
continue to cook the frittata for a further 5-6 minutes without stirring, until
it has mostly set with only the top remaining a little soft.
6. Transfer to the grill and cook
for 2-3 minutes until completely set, golden brown and slightly puffy.
7. Invert the frittata
onto a large plate, then turn it over again. Can be served immediately or allow to get completely cold
before serving. Best served at room temperature.