Ham and Eggs=Frittata
A beautiful bronzed looking bone in baked ham is always welcome for Easter dinner and leftovers can be pretty special too; ham and eggs in the morning, ham salad sandwiches for lunch and a delicious mac and cheese with ham some ways to use it up. And the bone is la bonus because it is perfect for flavoring baked beans or simmering with vegetables for a delicious soup. My favorite way to use it is in this tasty pasta frittata.
Serves 6 to 8
1/2-pound vermicelli, spaghetti or linguine
6 tablespoons unsalted butter
1 cup grated Parmigiano Reggiano cheese
4 large eggs
2 cups chopped ham
1/2 cup minced basil
1/4 cup minced parsley
Salt and pepper to taste
Cook the vermicelli in 4 quarts of boiling, salted water until al dente. Drain and transfer the pasta to a large bowl and stir in 4 tablespoons of the butter cheese and salt and pepper. Set aside.
In a separate bowl beat the eggs until froth; stir in the ham basil and parsley and add salt and pepper to taste. Pour the mixture over the pasta and stir to combine well. Set aside.
In a 12-inch non-stick frying pan, melt the remaining butter over medium heat. Add the vermicelli mixture smoothing it out with a wooden spoon so it is an even thickness. Cook until the mixture holds together as one piece when the pan is shaken. Place a plate larger than the diameter of the pan over the top of the vermicelli and flip it out onto the plate. Return the vermicelli to the pan to finish cooking the underside.
Cut into wedges and serve hot or cold.