Food & Cooking Recipes Breakfast & Brunch Recipes Pasta and Cheese Frittata 3.2 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with Bacon and Tomato Sauce. Ingredients ⅓ cup ricotta ¼ cup grated Parmesan 3 large eggs Coarse salt and ground pepper 3 cups Orecchiette with Bacon and Tomato Sauce 1 teaspoon extra-virgin olive oil Directions In a medium bowl, stir together ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined. Heat broiler. In a 10-inch nonstick ovenproof skillet, heat oil over medium-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring, until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula, loosen frittata from skillet; invert onto a large plate. Cut into wedges; serve hot or at room temperature. Cook's Notes Place a plate slightly larger than the skillet snugly over the top. Using your hand to hold the plate firmly in place, flip the frittata onto the plate in one quick motion. Rate it Print