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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes one 10-inch frittata
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and 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 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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