Egg Pasta Frittata

Cook Time: 19 min
Level: Easy
Yield: 6 servings


Ingredients

1 12 ounce box egg fettuccini pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it
Salt and black pepper
1/4 cup chopped flat-leaf parsley
12 extra large eggs, beaten
HamSteaks, recipe follows


Directions

Preheat oven to 425 degrees F.


Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.


Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.


Ham Steaks:

1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves


Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.


From: foodnetwork.com

Ham and Fontina Frittata

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound ham steak, from packaged meats case of market
* 1 tablespoon (1 turn around the pan) olive oil
* 2 tablespoons butter
* 12 extra large eggs
* 1/2 cup milk or half-and-half
* Salt and pepper
* 2 cups (8 to 10 ounces) Danish Fontina, shredded

Directions

Preheat oven to 400 degrees F.

Trim any connective tissue and all fat off ham steak. Mince the meat
into very small bits and set aside.

Heat a 12-inch nonstick skillet with oven safe handle over moderate
heat. Add oil and 1 tablespoon butter to the skillet and coat sides
and bottom of pan evenly with melted butter and oil mixture. Add ham
bits to the pan and saute 3 minutes to brown them a bit and render
some of the moisture in the meat.

Whisk together eggs and milk or half-and-half. Break off tiny pieces
of remaining 1 tablespoon butter and drop them into beaten eggs.
Season eggs with a little salt and pepper and whisk again to combine.
Pour eggs into skillet over ham. Stir eggs gently to evenly distribute
bits of ham throughout the eggs.

As eggs set, lift up bottom skin that has formed and allow uncooked
eggs to settle. Keep doing this as eggs brown until the eggs begin to
set. Transfer the pan to the oven, and allow the frittata to cook 10
minutes, or until golden on top. Add a generous layer of shredded
fontina to the frittata and leave in oven another 3 to 5 minutes, or
until cheese is melted and begins to bubble and brown. Serve frittata
wedges directly from the skillet with a pie server.

From: foodnetwork.com

Olive Frittata

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 to 4 servings

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper

Preheat oven to 400 degrees F.

Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof
skillet over medium heat. Add onion to the hot oil and cook until soft
and tender but not caramelized - keep the onion white. Add roasted
peppers and olives and combine. Beat the eggs with half-and-half or
milk and season them with salt and pepper. (Go easy on the salt
because of the olives.) Pour the eggs into the skillet and keep
settling them to the bottom of the pan as you would an omelet. When
the eggs are firm on the bottom and set, transfer pan to the oven for
about 10 minutes until top is golden brown. Cut and serve from the
skillet or invert the frittata on to a serving plate.