Weeknight Frittata with Ham, Veggies and Pasta

I’m always looking for easy, quick dinnertime options that my kids will love, that  I can whip up in minutes and that call for simple ingredients that I always have laying around. Even better is a versatile recipe (like these easy weeknight dinner ideas) that you can substitute various ingredients in if you don’t have everything. That’s where my pasta, ham and veggie frittata comes to the rescue!

It’s interesting… only 37% of Canadians plan meals in advance (ok, admittedly I’m kind of in this group), and as a result, only about 58% of Canadians reported that they always or very often prepare healthy meals for their family.

For me, as long as I have a list of go-to nutritious dinner options that I feel comfortable cooking, I don’t find that I have to plan every meal down to a T.

Anyone with me?

To make things easier on myself, I try to always have some staples around the house like fresh and frozen fruits and veggies, milk, yogurt, cheese, eggs, lean meats and alternatives, lentils, oats, whole grain bread and cereal and nuts are always plentiful in our house. This almost guarantees that we can prepare a healthy, balanced meal – even during the witching hour (aka supper).

This easy mealtime frittata uses ingredients you already have on hand!

Without a doubt, I always have at least 2 cartons of eggs in my fridge. We eat them daily, whether it’s scrambled eggs for breakfast, hardboiled eggs as a snack, eggs used in baking, or an easy suppertime option. This veggie frittata recipe is a go-to that I always know I can make in a pinch, whether we’re in a rush to activities or just exhausted from the day and in need of a comforting meal.

My favourite skillet to use, by far, is this one (did you know that cast-iron skillets can increase the amount of iron in your foods?).

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Easy weeknight Pasta, Ham and Veggie Frittata

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1 cup chopped veggies such as mushrooms, tomatoes, bell peppers
• 1 cup of el-dente cooked pasta (corkscrew or penne are my fave)
• ¾ cup diced ham (or other leftover meat)
• 1 big handful fresh baby spinach
• 8 Eggs
• 1/2 cup milk
• ½ cup of cheese of choice
• 2 tsp butter or oil for sauteeing
• 1 tsp each salt and pepper

Instructions

1. Preheat oven to 400 F.
2. In medium sized bowl, combine eggs, milk, grated cheese, salt and pepper until well mixed. Set aside.
3. On stove, heat butter over medium heat in medium sized skillet
4. Add chopped veggies and sauté for 3-5 minutes until tender. Add fresh spinach and cook until just wilted- do not over-cook veggies. Then, add cooked pasta
5. Immediately add egg mixture to pan and gently disperse veggies and pasta evenly within egg mixture. Sprinkle ham on top.
6. Cook for about 5 minutes, until egg mixture is cooked along edges. Transfer to oven, uncovered, for 15-20 minutes or until frittata is firm (not runny) in centre.
7. Remove pan from oven and allow to cool. Remember to always cover the handle with an oven mitt (it’s steaming hot!).
8. Cut and serve on top of whole grain toast and pair with salsa or a salad.

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• 
  Lodge Cast-Iron Skillet (12 inch)

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Tag @sarahremmer on Instagram and hashtag it #sarahremmer. And if you love this recipe it would mean so much if you could leave a review and rating.