Frittata with Ham and Vegetables By Carol Ritchie Serves 6 This Italian-style omelette is a popular appetizer in Italy, but it also makes a great meal for breakfast, brunch, or dinner. 2 tablespoons olive oil 1 cup chopped broccoli florets 1/2 cup thinly sliced asparagus 1/2 cup chopped red bell pepper 1/2 cup chopped carrot 2 cloves garlic, minced 2 cups cooked spaghetti, chilled 1/2 cup diced cooked ham 6 eggs 1 cup shredded cheddar cheese 1/4 cup shredded Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper Heat a 10-inch nonstick omelette pan over medium heat. Add oil and sauté broccoli, asparagus, bell pepper, carrot, and garlic for 2 minutes, until vegetables are tender-crisp. Add spaghetti and ham and heat through, about 1 minute, stirring occasionally. In a bowl, whisk together eggs, cheese, salt, and pepper. Mix well. Add this mixture to the vegetables and spaghetti and cook, covered, on medium-low heat, until the top starts to set and the edges are lightly browned (lift with a spatula to check the edges), about 10 to 12 minutes. To turn frittata over, loosen the sides and bottom of frittata with a spatula. Place a large round plate or lid over the skillet, and using oven mitts to protect your hands, invert frittata onto the plate. Slide frittata back into the skillet and cook, uncovered, for 5 minutes on low heat to lightly brown. (Alternatively, you can cook the frittata an additional 5 minutes, without flipping over, until frittata is set, if you prefer). Slide frittata out of the pan and onto a serving platter, let stand for a few minutes, then cut into wedges and enjoy! Notes: You can add any chopped vegetables you desire to the frittata. Be creative, share, and enjoy! Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com