Sunday brunch this week begins with leftover pasta prima vera ( http://rockrecipes.blogspot.com/2008/02/italian-herb-chicken-picatta.html)%20and ) and leftover baked ham that we had earlier this week. Spouses favorite brunch is a fritatta and this one is becoming a standard at our house because herself is also very fond of Pasta Primavera as well so there are very often leftovers available for this recipe. Add the muffins from yesterday’s recipe to your meal and that will be a very satisfying brunch indeed.
2 tbsp olive oil
6 oz pre-cooked and chopped smoked ham, sausage or bacon
2 cups leftover pasta primavera
½ cup smoked mozzarella, grated
½ cup cheddar cheese, grated
¼ cup freshly grated parmesan cheese
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
2 heaping tablespoons sour cream
¼ cup pitted kalamata olives
¼ cup Italian parsley, chopped
Sauté the garlic in the olive oil for about a minute over medium flame in a medium sized oven proof skillet. Add the ham (or sausage or bacon) and sauté for 1 minute. Remove from heat.
In a large bowl, whisk together eggs, pepper, nutmeg and sour cream. Fold in the ham, cheeses, pasta and parsley. Pour everything back into the skillet and top with kalamata olives and a little chopped Italian parsley. Bake in a pre-heated 375 degree F oven for about a half hour or until golden brown on top and the center has springs back to the touch. Serves 6.