Egg Fritfata for Dinner

In this economy eggs make a great source of protein, and can be made into various entrees as well. Here is my favorite. I hope you enjoy it. Let me know if there are variations or other egg recipes that you like.

Ingredients:

1 12 ounce box egg fettuccine pasta

2 tablespoons olive oil

2 tablespoons butter

1 cup heavy cream

1 cup grated Parmesan cheese

1/4 teaspoon grated or ground nutmeg,

Salt and black pepper

1/4 cup chopped parsley

12 extra large eggs, beaten

2 to 3 Ham Steaks, pan seared for 1-2 min on each side.

Directions:

Preheat oven to 425 degrees F.

Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.

Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat.

Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.