Combine baked ham, tender asparagus and fresh penne to create a delicious dish perfect for lunch or dinner!
|2 tbsp||(30 mL) Olive oil|
|1||Onion, finely chopped|
|1||Red pepper, finely chopped|
|2||Cloves garlic, minced|
|.5||Bunch asparagus, blanched and cut into bite-size pieces|
|.5 cup||(125 mL) Whole milk (3.25%)|
|.5 cup||(125 mL) Ricotta cheese|
|.5 cup||(125 mL) Freshly grated Parmesan cheese|
|1||(175 g) Package Maple Leaf® Natural Selections® Uncured Baked Ham, coarsely chopped|
|Salt and freshly ground black pepper|
|3 cups||(750 mL) Cooked penne pasta (approx. 2 cups (500 mL) dry pasta)|
|.25 cup||(60 mL) Chopped fresh basil|
PREHEAT oven to 400°F (200°C).
HEAT oil in a 12 inch (30 cm) non-stick, oven-proof skillet over medium-high heat. Sauté onion and red pepper until softened, about 5 minutes. Add garlic and asparagus and continue to cook for 3 to 5 minutes, stirring frequently.
WHISK together eggs, milk, Ricotta and Parmesan cheeses, ham, salt and pepper. Stir in cooked pasta and chopped basil. Pour over vegetables and cook for about 3 minutes, or until bottom is almost set, using a wooden spatula to lift up edges of frittata so any unset egg can move to the base of the pan.
TRANSFER skillet to oven and bake until eggs are completely set, about 10 to 12 minutes. Serve immediately garnished with lemon wedges.
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