I saw this dish in the current issue of Martha Stewart Living & got right to it.
I had everything I needed to make it in the house, plus, some basil in the garden.
It’s a heartier version of a simple frittata. The pasta also made it more kid-friendly.
It was a snap to whip up & I would imagine it would be delicious with anything creative you could throw in there.
Begin by preheating the oven to 400 degrees & bring a pot of salted water to a boil.
Cook 7 ounces of dry penne pasta, according to the package instructions.
You should end up with about 3 cups cooked. Drain the pasta & set aside.
Next, into a mixing bowl, add 6 large eggs,
a 1/2 cup milk, a 1/2 cup ricotta cheese, a 1/4 cup grated Parmesan cheese, 1/2 teaspoon kosher salt & a 1/4 teaspoon of freshly ground pepper.
Whisk it all up.
Chop up some fresh basil leaves {a 1/4 cup worth} & add it to the egg mixture,
along with the cooked penne. Give it a stir.
Heat a 10″ skillet over medium heat & add a tablespoon of extra virgin olive oil.
Swirl the oil around in the pan, to evenly coat the sides.
Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}. Transfer to the oven & bake until completely set {10-15 minutes}.
Let cool slightly & invert onto a serving plate.
Cut the frittata into wedges & serve garnished with chopped basil.
Penne Frittata
From Martha Stewart Living
Makes 1 10″ Frittata
6 large eggs
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 cups cooked penne pasta {7 ounces dry}
1/4 cup chopped fresh basil leaves {plus more for garnish}
1 tablespoon extra-virgin olive oil
METHOD
Preheat the oven to 400 degrees.
Whisk the eggs, milk, ricotta, Parmesan, salt & pepper together in a mixing bowl. Stir in the cooked pasta & chopped basil.
Heat a 10″ skillet over medium heat.
Add the oil & swirl around to coat the skillet evenly.
Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}.
Transfer to the oven & bake until completely set {10-15 minutes}.
Let cool slightly & invert onto a serving plate.
Cut the frittata into wedges & serve garnished with chopped basil.
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