Penne Frittata with Basil and Ricotta

Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.

  • Servings: 12
  • Yield: Makes one 10-inch frittata
Penne Frittata with Basil and Ricotta

Source: Martha Stewart Living, June 2010

Ingredients

  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • Garnish: fresh basil

Directions

  1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.

  2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

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