Ever have that feeling where you know that something realllyyy cheesy and reallyyy savory is just what you are in the mood for?! Well welcome to my plans for tonight :) I stumbled upon this awesome looking recipe for Penne Frittata and Basil from Sunday Suppers (adapted from a Martha Stewart recipe) that looks simple and oh so delicious.
I hope to have a few friends joining me for this meal-wouldn't want to devour it all on my own-so I'll have to have a big ol' salad to balance out the pasta.
Will you be chef-ing it up tonight? Feel free to share your favorites!
Makes one 10-inch frittata; Serves 10 to 12
* 6 large eggs
* 1/2 c whole milk
* 1/2 c 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 tablespoon extra-virgin olive oil
* Garnish: fresh basil
1. 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.
2. 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.