Ham and Egg Pasta Frittata
Easy
Cheap
Having a frittata pan makes this recipe a lot easier to make.
Swiss cheese can be substituted for the Parmigiano-Reggiano cheese.
| Category: | Pasta |
| Seasons | |
| Cuisine Type | French |
Ingredients
For
4
Person(s)
Recipe
| 12 oz(s) Fettuccini |
| 3 Tbsp(s) Olive Oil, seperated |
| 1 lb(s) Ham Steak, cubed |
| 2 Tbsp(s) Butter, unsalted |
| 1 cup(s) Heavy Cream |
| 1 cup(s) Parmigiano-Reggiano, grated |
| 0.25 tsp(s) Mace, ground |
| 0.5 tsp(s) Salt |
| 0.5 tsp(s) Black Pepper, ground |
| 0.25 cup(s) Parsley, chopped |
| 12 each Large Eggs, beaten |
Ham and Egg Pasta Frittata Directions
- Cook the pasta to al dente.
- Preheat the oven to 350ºF.
- In a large skillet, heat the 1 Tbsp of oil and fry the ham cubes until browned. Remove from pan and set aside.
- Heat a large non-stick oven safe skillet. Add 2 Tbsps of oil and the butter. Melt and whisk to combine.
- Add the cream and reduce for about 5 minutes.
- Add cheese, mace, salt and pepper and return the ham.
- Toss with the cooked pasta.
- Add parsley and beaten eggs to the skillet. Stir gently to combine.
- Allow the eggs to set-up on the bottom of the skillet.
- Add the tossed pasta to the skillet.
- Transfer the skillet to the oven and cook until the eggs have fully set. About 10 minutes.
