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Pasta Frittata

This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! — Penny McBride Decatur, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 large onion, chopped
  • 1 tablespoon vegetable oil
  • 12 ounces sliced deli ham, finely chopped
  • 4 garlic cloves, minced
  • 6 eggs
  • 3 egg whites
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons minced fresh parsley
  • 1 to 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper
  • 2 cups cooked angel hair pasta


  • In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta.
  • Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.
Nutrition Facts
1 slice: 301 calories, 15g fat (5g saturated fat), 251mg cholesterol, 1107mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 23g protein.

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Average Rating:
  • 1275
    Nov 6, 2011

    When I made this recipe I made two mistakes. In my hurry, I put in 2 tablespoons of DRIED parsley, not fresh parsley. I should have put in 2 TEASPOONS of dried parsley because that is the equivalent of 2 tablespoons of fresh parsley. I also overbaked it a little. These two mistakes probably gave me a wrong opinion if it were done right- but my family and I found it dry and hard and the parsley of course was very overpowering.

  • Serendipitymom12
    May 4, 2011

    I followed the recipe, but I don't know what happened because it came out like dry noodle pie. :/

  • egghead96
    May 4, 2010

    Very tasty, although I was dissappointed to see that instructions on cutting/serving the dish weren't included. I wasn't sure if I should try to flip the dish onto a plate, or just serve from the pan.I made a fw alterations. I severely limited the onion, since my husband isn't an onion pan. Plus I substituted the garlic cloves with onion powder. I also didn't have Colby cheese, so I used a mexican blend instead. It tasted fine with the mexican cheese, but probably not as salty/savory as originally intended.