Wednesday, January 12, 2011

Penne Frittata with Ricotta and Basil

Courtesy of Martha Stewart Living

Take a chance on this awesome little pasta dish/egg dish and do yourself a favor. It's good hot, or room temperature snuggled between two pieces of crusty bread.


Ingredients

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 (or 7oz. dry...or whatever you have in the fridge)
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
Garnish: fresh basil


Directions

Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon 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.

Remove to a plate, and or serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

2 comments:

Jeff Ferm said...

Okay, forensic analysis on the photos provided demonstrate a MONSTER piece of fritatta missing entirely from the pan......hmmmmmm...Erjona doesn't eat big......hmmmmmm Where could it have gone??

Samantha said...

in my BELLY!