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In a large bowl combine elbow macaroni, onion, carrot, celery, sweet ham, and parmesan cheese. Set aside.
In a separate mixing bowl, beat eggs until frothy. Add in milk, oil, and hotcake mix and blend together well until there are no lumps.
Mix the pasta mixture and hotcake mixture together until well blended. Season with salt and pepper.
In a medium skillet (6.5 to 7 inches in diameter) or frying pan, heat butter or oil. Pour in the pasta mixture and distribute evenly in the pan. Cook for 3 to 5 minutes or until the underside is golden brown.
Invert cooked frittata over a large platter, butter or oil the pan again, then slide the frittata back to the pan to cook the top portion until golden brown. Serve with cheese spread on top and sprinkle with chopped parsley.
In a small pan, heat oil and sauté onion.
Add tomato sauce and let it simmer with occasional stirring.
Add Italian seasoning and sugar. Add salt and pepper to taste.
Let it simmer for 1 minute with occasional stirring.