Easter Leftovers Frittata Recipe

Ingredients
<br>- 6 ounces angel hair pasta
<br>- 1 tablespoon olive oil
<br>- 1 large sweet onion, peeled and chopped
<br>- 1 green bell pepper, chopped
<br>- 1 cup frozen corn kernels, thawed
<br>- 1 cup cooked ham, diced
<br>- 8 eggs, beaten
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
<br>step 2: Heat olive oil in a skillet or frying pan. Add onion and saute until clear. Stir in green pepper; cook until soft. Add the cooked pasta and chopped ham; toss well to combine. Pour in the eggs and season with salt and pepper.
<br>step 3: Cook until firm on one side; flip and cook until firm on the other side. You may split the frittata with a spatula to make the flipping easier.
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Ingredients
- 6 ounces angel hair pasta
- 1 tablespoon olive oil
- 1 large sweet onion, peeled and chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn kernels, thawed
- 1 cup cooked ham, diced
- 8 eggs, beaten
- salt and pepper to taste

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
step 2: Heat olive oil in a skillet or frying pan. Add onion and saute until clear. Stir in green pepper; cook until soft. Add the cooked pasta and chopped ham; toss well to combine. Pour in the eggs and season with salt and pepper.
step 3: Cook until firm on one side; flip and cook until firm on the other side. You may split the frittata with a spatula to make the flipping easier.

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