pat's Recipe

Penne Frittata with Basil and Ricotta

Category: PASTA

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

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

Preheat oven to 400. Whisk together eggs, milk, ricotta, Parmesan, 1 tsp salt, and 1/4 tsp pepper. Stir in cooked pasta and chopped basil.
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 eggs are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 1012 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes, ?Cut into wedges. Garnish with basil.

serves 10-12