Ham, Leek and Pesto Pasta Frittata

With Frittata, you can combine whatever you like, right? Well, ever since I discovered Leek, I can't get enough of this vegetable! I love it! I feel like I want to put Leek in almost all my cooking! I love the texture, the taste..it's not overwhelming; it has a more gentle taste that somehow I love!
Anyway, I am putting all three that I love in one pan. Ham, Leek and Pesto Pasta! Hubby said it's a TEN!


INGREDIENTS
2 cups fusilli
2 tbsp basil pesto
4 tbsp. olive oil, as needed
A handful of button mushrooms, sliced
1/2 cup ham, cut in cubes
1 leek, sliced
6 eggs
About 1/2 cup grated cheddar cheese
2 tbsp. chopped parsley
Salt and freshly ground pepper, to taste
2 roasted red peppers, sliced and patted dry, for garnishing
Parsley leaves, for garnishing
Cheddar cheese,  grated, for garnishing

PREPARATION

Bring large pot of water to a boil. Generously salt. Cook the  fusili until al dente.
Drain the pasta and add 2 tbsp of basil pesto. Set aside.
Preheat oven to 375 degrees F.
Heat non-stick fry pan over medium heat. Add 2 tbsp. olive oil when olive is hot, add mushrooms, ham and leeks. Cook until lightly golden brown, about 5 minutes. Remove from pan.
In large bowl, beat eggs with fork; Add pasta, Cheddar cheese, mushroom mixture, parsley, and salt and pepper. Stir to combine.
Heat medium non-stick fry pan over medium heat. Add remaining 2 tbsp. olive oil. When olive oil is hot, add egg mixture. Cook until egg mixture starts to just set, about 5 minutes. Garnish with slices of roasted red pepper on top. Finish cooking frittata in oven until eggs are fully set, about 10 minutes in the oven.
Garnish with parsley and grated cheese, if desired.

Trust me, one piece is not enough!